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Baked Beef and Potato Salad with Roasted Fall Vegetables

This hearty salad features tender baked beef and roasted potatoes, complemented by seasonal vegetables, making it a perfect weeknight dish.

Salad
Prep 30m · Cook 45m · Total 1h 15m
11 ingredients

As the cool November air settles in Belgium, hearty ingredients like potatoes and root vegetables come into season. This salad embraces the warmth of baked beef and the comfort of roasted potatoes, mirroring the season's bounty while providing a satisfying meal. The blend of flavors and textures celebrates the harvest, making it ideal for a cozy dinner. Inspired by As Prices Pinch, Bessent Looks for Ways to Mollify Wary Consumers and Disney’s ‘Zootopia 2’ Will Be a Test for Jared Bush.

Instructions

  1. Preheat the oven to 200°C.
  2. Wash and chop the potatoes into bite-sized pieces. Peel and slice the carrots, and halve the brussels sprouts. Cut the red onion into wedges.
  3. In a large bowl, toss the potatoes, carrots, brussels sprouts, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking tray.
  4. Season the beef steak with salt and pepper, and place it on the baking tray alongside the vegetables.
  5. Bake for 25-30 minutes, or until the beef is cooked to your liking and the vegetables are tender and caramelized.
  6. While the beef and vegetables are baking, prepare the dressing by whisking together the balsamic vinegar, honey, and remaining olive oil in a small bowl.
  7. Once done, allow the beef to rest for 5 minutes before slicing it thinly against the grain.
  8. In a large serving bowl, combine the roasted vegetables and potatoes, then drizzle with the dressing.
  9. Top with sliced beef and garnish with chopped fresh parsley before serving.