Photo: Anna Pelzer
Roasted Beef, Arugula and Tangerine Salad
12 ingredients
openrecipes
Cuts from the round section are ideal for roast beef, especially when the meat is thinly sliced and served cold. The low-and-slow approach used here yields slices that are evenly pink, moist and supple, perfect for sandwiches or this bracing tart-sweet salad.
Estimated Nutrition (whole recipe, rough)
422
Calories
29g
Protein
28g
Fat
13g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Tangerine | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 top round roast, about 4 lb., fat trimmed to 1/4 inch, meat patted dry
- Olive oil for brushing
- Kosher salt and freshly ground pepper, to taste
- 2 oz. fatback or salt pork, thinly sliced (optional)
- 1 large red onion, thinly sliced lengthwise, then cut crosswise into 1/2-inch pieces
- 1/4 cup white wine vinegar
- 2 Tbs. Dijon mustard
- 2 tsp. coarsely cracked peppercorns
- 1 tsp. kosher salt
- 3/4 cup extra-virgin olive oil
- 5 tangerines, peel and pith removed with a sharp knife, fruit cut into segments between the membranes and diced
- 1 lb. baby arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes