Salata de Boeuf (Romanian Beef and Vegetable Salad)
Diced beef, potato, carrot and gherkin in a creamy mayonnaise dressing, topped with egg wedges. A classic party table dish.
- Time2 hr
- LevelMedium
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 328kcal
- 27.2gcarbs
- 8.4gof which sugars
- 14.9gfat
- 5.2gsaturates
- 20.4gprotein
- 5.2gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beef, onion and bay leaf in a pan, cover with cold water, bring to the boil and skim. Simmer gently for 1 hour 15 minutes until very tender. Lift out the beef and let it cool.
75 min - 2
Meanwhile, boil the potatoes, carrots and parsnip in salted water, adding the carrots and parsnip first. Cook for 20 to 25 minutes until just tender, adding the peas for the last 3 minutes. Drain and cool.
25 min - 3
Boil the 3 eggs for 9 minutes, cool under cold water and peel.
9 min - 4
Peel the potatoes and cut the potatoes, carrots, parsnip and beef into small 1 cm dice, keeping the pieces even.
- 5
Mix the diced beef and vegetables with the peas, gherkins, mayonnaise, lemon juice, salt and pepper. Taste and add more salt or lemon if needed.
- 6
Pile into a serving dish, smooth the top, chill for at least 1 hour and decorate with egg wedges and parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
