Cold Beef and Beet Salad

Name: Cold Beef and Beet Salad (Salade de Boeuf et de Betteraves)
Cuisine: French
Ingredients: 4 to 6 slices (¼ inch thick) leftover pot-au-feu beef, pot roast, roast, or steak, or more slices of stew meat (¾ pound to 1 pound [335 g to 450 g] total); 4 to 6 slices (¼ inch thick) leftover pot-au-feu beef, pot roast, roast, or steak, or more slices of stew meat (¾ pound to 1 pound [335 g to 450 g] total); 3 tablespoons Dijon mustard; 2 large shallots, chopped fine; 2 tablespoons good-quality wine vinegar; 6 tablespoons extra-virgin olive oil or vegetable oil; 6 tablespoons extra-virgin olive oil or vegetable oil; leaves from 1 small bunch parsley, preferably flat-leaf,; leaves from 1 small bunch parsley, preferably flat-leaf,; salt; pepper

Salade de Boeuf et de Betteraves

Preparation info

Makes
4
Main-Course

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

4 beets (about 1¼ pounds [550 g] without greens), or the equivalent in smaller beets
4 to 6

Europe
France
Starter
Main course
Gluten-free

Method

The tastiest way to cook beets is to roast them unpeeled. Rub them with oil or wrap them in aluminum foil and put them on a sheet pan in a 375°F[190°C/gas mark 5] oven for 1 to 1½ hours, until a skewer goes in easily. On hot summer days, when I hate to turn on the oven, I boil them for the same length of time or cook them in the microwave for about 20 minutes, turning them over and around every