How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roast Beef Salad?

You need 9 ingredients. The key ingredients include: 4 cups of cold cooked london broil beef or 4 cups flank steaks, thinly sliced and julienned, 1 small red onion, thinly sliced, 6 sun-dried tomatoes, julienned, 1/4 cup balsamic vinegar, and more.

Is Roast Beef Salad suitable as salads?

Yes, Roast Beef Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roast Beef Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Beef Salad Recipe

Name: Roast Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups of cold cooked london broil beef or 4 cups flank steaks, thinly sliced and julienned; 1 small red onion, thinly sliced; 6 sun-dried tomatoes, julienned; 1/4 cup balsamic vinegar; 1 tablespoon olive oil; 2 tablespoons sesame oil or 2 tablespoons additional olive oil; 2 teaspoons prepared horseradish; 1/4 teaspoon salt; fresh ground black pepper

Fresh, crisp and full of flavor — this Roast Beef Salad is a must-try. Made with beef, red onion, tomatoes and balsamic vinegar. Easy step-by-step instr…

This Roast Beef Salad relies on simple, everyday ingredients such as balsamic vinegar, olive oil, prepared horseradish and salt. It comes together quickly and makes 4 servings, at about 786 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

4 cups of cold cooked london broil beef or 4 cups flank steaks, thinly sliced and julienned
1 small red onion, thinly sliced
6 sun-dried tomatoes, julienned
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons sesame oil or 2 tablespoons additional olive oil
2 teaspoons prepared horseradish
1/4 teaspoon salt
fresh ground black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
786 kcal
Category
Salads

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roast Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions