Roast and salad constitute a classic go-to meal that is relatively easy to prepare and bursting with flavor and nutrition. Although simple, this meal is certainly not bland in terms of color and texture. You can use any type of roast for this meal and use your full creativity when deciding which vegetables to include in your salad. Roast tastes delicious when you prepare it simply, with few seasonings, or you can dress it up with herbs or seasonings for some added zest. You can serve roast warm from the oven, and also enjoy leftover roast either reheated or cold.
Step 1
Bake a roast as desired in a roasting pan. A standard baking temperature is 350 degrees, and cooking time varies depending on issues like the roast size. Generally, however, a roast will take at least a couple of hours to cook.
Step 2
Prepare your salad while the roast is cooking. Wash the lettuce in cool water, and spin it dry in a salad spinner. For best flavor, visual appeal and nutrition, use green and red leaf lettuces. You can also use romaine lettuce, spring greens or iceberg lettuce.
Step 3
Wash the fresh vegetables in warm water and dishwashing liquid. Rinse and dry them.
Step 4
Shred or tear the lettuce, and place it in a large salad serving bowl. Include the amount of lettuce that will provide the quantity needed for the number of people you are serving.
Step 5
Peel, cut up and grate vegetables as desired, and add them to the salad serving bowl. Possible vegetables for your salad include carrots, red onions, celery, garlic, cucumbers, radishes, green or red peppers, red cabbage and tomatoes. The more variety you include, the more nutrient-packed, colorful and flavorful your salad will be.
Step 6
Chill the salad in the refrigerator until you are ready to serve it.
Step 7
Test the roast for doneness. When it is done, remove it from the oven and let it cool slightly. Slice or cut it as desired.
Step 8
Remove the salad from the refrigerator, and toss it with tongs. Add hard-boiled eggs and any other items you would like to include in your salad.
Step 9
Add dressing, salt, pepper and seasonings to your salad either while it is in the serving bowl or after you have dished up individual servings onto plates.
Step 10
Serve roast slices and salad onto large plates.
Tips and Warnings
- Make your salad as simple or complex as you want to. If you are in a hurry, use packaged, washed lettuce and some peeled baby carrots. If you have more time, add a large variety of vegetables, and toss in some cheese, garbanzo beans or dried fruits like cranberries. Spinach salad is also delicious with roast. Enjoy store-bought or homemade dressing with your salad. Even olive oil plus vinegar or fresh-squeezed lemon juice can provide a tasty salad dressing.
Things You'll Need
- Roasting pan
- Salt
- Pepper
- Lettuce or mixed greens
- Raw vegetables, such as carrots, celery, cucumbers, tomatoes, peppers and onions
- Seeds, such as sunflower and pumpkin
- Hard-boiled eggs
- Salt
- Pepper
- Salad seasonings or herbs
- Salad dressing
- Salad spinner
- Salad serving bowl
- Salad tongs
- Paring knife
- Vegetable peeler
- Knife for carving roast
References
- All Recipes: Roasting Meat
- All Recipes: Roast--Top 20
- Simply Recipes: Roast Beef
- Food Network: Your Basic Tossed Salad
- All Recipes: Classic Tossed Salad
- “Joy of Cooking”; Irma S. Rombauer and Marion Rombauer Becker; 1975
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