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The starter, Light and fresh

Roast beef salad with mustard sprouts

This roast beef salad with mustard sprouts is a cold starter for 6, made with seared and roasted beef sliced paper thin. It takes 30 minutes of active work and is fully prepared the day before, with only the dressing and plating done right before guests arrive. It's easy, costs about €3.70 per person, and its success depends on letting the meat rest long enough and slicing it while very cold.

A cold roast beef salad, sliced paper thin, with peppery mustard sprouts for a kick.

Roast beef salad with mustard sprouts
For
6 people
Work
30 min
Total time
1 h 10
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.70
Calories per person
270 kcalcalculated by Kiloach, your weight coach

This starter plays on contrast, cold tender pink beef against the peppery bite of fresh mustard sprouts. Parmesan adds salt, capers bring a tangy edge, and the lemon dressing lifts the whole thing without weighing it down. It's a salad with real character, far from a plain plate of cold cuts.

It's a great starter for a dinner with friends or a family meal in spring or summer, when you want something fresh before a heartier main course. It fits well into a menu followed by a braised dish or fish, since it asks for almost nothing on the day itself.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 30 min
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, sear and roast the beef, let it rest, then refrigerate it. The next morning, slice it very thin and plate it, covered with plastic wrap. Right before guests arrive, make the dressing and shave the parmesan. At serving time, top each plate with mustard sprouts, arugula, capers, and the dressing.

The ingredients

6 people

Butcher

  • Top round roast, in one piece 600 g

Fruits and vegetables

  • Mustard sprouts 100 g
  • Arugula 60 g
  • Lemon 2

Pantry

  • Capers 2 tbsp
  • Mustardoften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 tsp

Dairy

  • Parmesan 60 g

Allergens Lactose, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Take the top round out an hour ahead, season with salt and pepper, and sear it on all sides in a very hot pan with a splash of oil. 10 min

    Salt the meat at the very last second, salt draws out moisture and keeps it from browning well.

  2. Roast the beef at 200°C, let it rest under foil, then refrigerate it. 20 min

    For pink meat, aim for 50°C at the center when it comes out of the oven, it will keep rising during the rest.

The same dayDuring the day, whenever you get a moment.

  1. Put the roast beef in the freezer for twenty minutes, then slice it very thin and arrange the slices on the plates, covered with plastic wrap.

    Very cold meat slices into lace thin pieces, that's the secret to thin slices.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Shave parmesan curls, and make the dressing with lemon juice, mustard, and olive oil.

    Whisk the mustard with the lemon juice first, the oil emulsifies much better afterward.

When it's time to serveThe final touches, right in front of your guests.

  1. Top the roast beef with mustard sprouts, arugula, capers, and parmesan, then drizzle with the dressing.

    If mustard sprouts are hard to find, arugula alone works just fine with a touch more mustard in the dressing.

Our tips to get it right

  • Pick a thick, well-marbled top round roast, it holds its juices better during cooking and slices more cleanly once cold.
  • Make the dressing in a small sealed jar, it keeps in the fridge without separating until you're ready to serve.
  • Plate the dishes ahead of time and cover them tightly with plastic wrap, the meat won't dry out and you save precious time right before guests arrive.

The variations

  • Swap the top round for flank steak or beef tenderloin if you want an even more tender bite, adjusting the cooking time slightly.
  • For a meatless version, replace the roast beef with roasted beet slices, the tangy dressing works just as well with them.
  • If kids are coming, serve a milder plate on the side with just arugula and parmesan, skipping the capers and mustard sprouts.

What to serve it with

  • Grilled country bread
  • A glass of dry white wine
  • A vegetable soup as the next course

Storage

The sliced roast beef keeps for two days in the fridge in a sealed container or under plastic wrap. This dish doesn't freeze well, the texture of the pink meat would suffer. Keep the dressing separate and add it only at serving time so the salad doesn't go soggy.

Questions about this recipe

Can you use a different cut of beef instead of top round?

Yes, tenderloin or flank steak both work well, just adjust the cooking time slightly based on the thickness of the cut. The key is choosing a piece that slices thinly once cold.

How do you get the roast beef sliced that thin?

Twenty minutes in the freezer firms up the meat without freezing it, which makes slicing much easier. A sharp knife and slow, steady cuts do the rest.

Where can you find mustard sprouts?

Look for them with the microgreens at specialty produce shops or farmers markets, especially in spring. If you can't find any, arugula alone with a bit more mustard in the dressing gives a similar result.

Can the plates be assembled well ahead of time?

Yes, it's actually recommended to save time, just cover the plates with plastic wrap as soon as the meat is sliced. Keep them in the fridge and add the dressing and toppings only at the last moment.

Can a roast beef salad with mustard sprouts be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a roast beef salad with mustard sprouts?

Allow 1 h 10 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a roast beef salad with mustard sprouts?

About 270 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast beef salad with mustard sprouts cost?

About €3.70 per person, that's €22.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Remember to ask your guests about their allergies before putting your menu together.

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