Roast Beef with Seared Pineapple & Side Salad

No ratings yet

Unlock the hidden potential of leftovers!

This scrumptious Roast Beef with Seared Pineapple and Salad unlocks the hidden potential of leftovers! Roast beef slices are cooked and coated in a mixture of horseradish, olive oil, and soy sauce that delivers melt-in-your-mouth flavor.

Healthy superfoods add subtle sweetness to the dish. The meat is nested on a bed of flavorful salad greens mixed with ingredients like raspberries and honey. When mingled with tangy mustard and spicy horseradish, the dish sparkles with an assortment of bold tastes and textures.

The recipe tops it off with tangy pineapple slices cooked to golden-brown perfection. This colorful, protein-packed dish gives a whole new meaning to salad. After savoring its deliciousness, store the leftovers overnight and pack them in tomorrow’s lunch!

No ratings yet

Roast Beef with Seared Pineapple & Side Salad

Here is a healthy and scrumptious meal perfect for a Sunday dinner.
Yield 4 people
Serving Size
Course Dinner, Salad
Cuisine Universal
Author SkinnyMs.

Ingredients

Roast beef (recipe)

  • 1 tablespoon lite soy sauce optional tamari
  • 1 to 2 teaspoons horseradish from the jar (optional)
  • 2 teaspoons extra virgin olive oil
  • 4 portions lean roast beef cooked leftovers, cut thick (each 1/2 cup sized)

Salad and raspberry vinaigrette

  • 2 tablespoons raspberries fresh or frozen (thawed)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon kosher or sea salt
  • 1 pinch black pepper
  • 1 teaspoon dijon mustard
  • 1 1/2 tablespoons extra virgin olive oil
  • 4 cups baby greens or salad greens mix of choice

Pineapple

  • 1/2 pineapple fresh, peeled, cored, and cut into thick slices

Instructions

Roast Beef

  • If using horseradish, whisk it into the soy sauce.
  • Add 2 teaspoons of olive oil in a skillet over medium heat. Add beef and soy sauce to the skillet (with horseradish, if using). Cook for 2 minutes, stirring until heated through.

Salad

  • Prepare the vinaigrette by placing raspberries, vinegar, honey, salt, pepper, and mustard in a blender and pureeing. Turn the blender to the lowest speed and slowly drizzle in olive oil. Drizzle vinaigrette over salad greens or serve on the side, after roast beef and pineapple are finished.

Pineapple

  • In a separate nonstick skillet, add two teaspoons water and pineapple slices over medium-high heat. Sear for about 2 minutes per side, until golden.

Nutrition Information

Calories: 319kcal | Carbohydrates: 22g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 299mg | Fiber: 3g | Sugar: 16g |
SmartPoints (Freestyle): 11
Keywords Holiday, Low-Carb

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Follow SkinnyMs. on Pinterest and like us on Facebook for more delicious healthy lifestyle tips. Subscribe to our newsletter to get the latest SkinnyMs. updates delivered straight to your inbox!

How do you use leftovers? Let us know! We love hearing from our readers.

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating