Beef Recipes | Roast Beef Salad | Red Tractor

Beef Recipes

Leftover Roast Beef Salad with Fat Cut Chips and Horseradish Mayo Dressing

A great way to use up leftovers from your Sunday roast - the beef can be substituted for your favourite meat, with a dressing to suit.

Serves: 4

Preparation Time: 10 mins
Cooking Time: 30 mins


  • Leftover cold roast beef
  • 600g Fluffy potatoes such as King Edward or Maris Piper potatoes
  • 2 tbsps rapeseed oil
  • 1-2 bags of mixed salad leaves e.g. lambs lettuce, rocket or pea shoots
For the dressing
  • 4 tsps grated horseradish or to taste
  • Juice of 1 lemon
  • 2-3 tbsps low fat mayonnaise
  • Salt and pepper to taste


  1. Preheat the oven to 220C. Meanwhile peel and cut the potatoes into fat cut chips and lightly coat in a little olive oil on a non stick roasting tray. Cook for 30 minutes turning occasionally.
  2. Next make the dressing by combining the olive oil, lemon juice, horseradish and salt and pepper, mix well.
  3. To serve, dress the salad leaves and top with thin slices of beef drizzled with more dressing. Serve with the hot oven chips.

Tips: A clean screw top jar makes a great ‘shaker’ to mix this dressing in. Can’t find fresh horseradish? Use pre-prepared horseradish and adjust the mayonnaise to taste.

This Recipe was provided by the Potato Council to celebrate Chip Week 2013 for more great chip recipes and facts visit
Chip Week 2013 logo
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