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This tri tip salad is a fridge clean-out in disguise. Leftover roast beef gets a second life with roasted beets, blue cheese, and a sharp vinaigrette over crisp greens. It’s fast, filling, and tastes like you planned it.
If you’ve got extra Santa Maria tri tip or roasted tri tip hanging out in the fridge, this salad is your next move.
Here’s Why This Tri Tip Salad Recipe Works
Tri-tip = easy protein: A leftover roast turns into a main-course salad with zero extra cooking.
Balanced textures: Crunchy radish, creamy cheese, tender beef. Every bite delivers contrast.
Hearty greens hold up: No sad, soggy lettuce here. Crisp greens stay perky, even under juicy toppings.
Sharp, punchy dressing: The white balsamic vinaigrette brings enough acid to cut through the richness.
Recipe Tips
Slice the beef thin: Go as thin as you can with the tri-tip, it’ll feel more tender and mix better with the greens.
Use roasted beets: Skip canned beets. Roasted ones have better texture and deeper flavor.
Stick to firm greens: Romaine, baby kale, arugula, and radicchio won’t collapse under the weight.
Chill the ingredients: Especially the tri-tip. Cold beef slices cleanly and stays juicy.
Shake the dressing: A mason jar makes quick work of emulsifying the vinaigrette.
When Leftovers Win Dinner
This tri tip salad pulls its weight. Last night’s roast becomes tonight’s dinner. With no stress and plenty of bite. Slice, layer, drizzle, done.
Craving more leftover ideas? Try our tri tip fajitas or build a loaded tri tip sandwich next.
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Tri Tip Salad
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Ingredients
- 5 cups mixed salad greens
- ¼ medium red onion, thinly sliced
- ½ English cucumber, thinly sliced
- 4 radishes, sliced
- 3 ounces blue cheese, crumbled
- 2 roasted beets
- 12 ounces cooked tri-tip roast
For the Salad Dressing:
- 1 teaspoon Dijon mustard
- 2 garlic cloves, grated
- ¼ cup white balsamic vinegar
- ½ cup olive oil
Instructions
For the Salad:
- Rinse the salad greens under cold water and spin dry, then tear into pieces and add to a large salad bowl. Toss to combine.
- Divide the tossed greens to each of 2 dinner plates and arrange equal portions of the cucumber, radishes, blue cheese, and beets on each plate.
- Slice the tri-tip as thinly as possible and place about 6 ounces on each salad.
For the Salad Dressing:
- Add all the ingredients to a small pitcher and whisk to combine. Alternatively, add the ingredients to a Mason or jelly jar and shake to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love to use leftover steak to make salad too. So much tastier and healthier!
I agree, thanks Angie
Tri-tip is such a great cut of meat. We always have leftovers when we make it. Not much, though — usually not enough for another meal. So using it in a salad is a terrific idea! This looks wonderful — thanks.
Thanks John 😉