Cold Roast Beef with Horseradish Yogurt and Cucumber-Dill Salad

Some summer dinners should barely qualify as cooking.

This cold roast beef with horseradish yogurt and cucumber-dill salad is one of them. It is cool, sharp, satisfying, and easy to assemble on a hot evening when turning on the oven feels personally insulting.

Thinly sliced roast beef brings plenty of protein and richness. The horseradish yogurt adds creaminess, brightness, and just enough bite to keep the whole plate interesting. The cucumber-dill salad brings freshness and crunch without turning dinner into a decorative pile of leaves.

You can make this with leftover roast beef or use good-quality sliced roast beef from the deli counter. The sauce and salad can both be prepared ahead, which means dinner is essentially waiting for you when you are tired, hungry, and no longer interested in making decisions.

It is a simple summer meal, but it does not feel flimsy. That matters.

Three Ingredients and Why They Work

Roast beef

Beef is nourishing, grounding, and rich in protein. From an Ayurvedic perspective, it is a heavier food, which makes the sharpness of horseradish and mustard especially useful. Serving it cold keeps the meal appealing in summer, although people with weaker digestion may prefer the beef closer to room temperature rather than straight from the refrigerator.

Horseradish

Horseradish is sharp, pungent, and stimulating. It helps cut through the richness of the beef and yogurt while waking up the palate. A small amount goes a long way, particularly for anyone who is already running hot or tends toward excess Pitta.

Dill

Dill is aromatic, bright, and traditionally used to support digestion. It pairs naturally with cucumber and yogurt, helping the meal feel fresh without relying on excessive acidity or sweetness.

Cold Roast Beef with Horseradish Yogurt and Cucumber-Dill Salad

Serves: 4
Prep time: 20 minutes
Chilling time: 15 minutes, optional
Total time: About 20 minutes

Ingredients

For the roast beef

• 1½ pounds thinly sliced cooked roast beef

• 1 tablespoon olive oil

• Freshly ground black pepper, to taste

• Lemon wedges, for serving

For the horseradish yogurt

• 1 cup full-fat Greek yogurt

• 1 to 2 tablespoons prepared horseradish, to taste

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 teaspoon finely grated lemon zest

• 1 tablespoon finely chopped fresh dill

• ¼ teaspoon sea salt, or to taste

• Freshly ground black pepper, to taste

For the cucumber-dill salad

• 1 large English cucumber, thinly sliced

• 2 tablespoons finely chopped fresh dill

• 2 tablespoons very thinly sliced shallot

• 1 tablespoon fresh lemon juice

• 1 tablespoon olive oil

• ¼ teaspoon sea salt, or to taste

• Freshly ground black pepper, to taste

Instructions

Make the horseradish yogurt

In a small bowl, combine the Greek yogurt, horseradish, Dijon mustard, lemon juice, lemon zest, dill, salt, and black pepper.

Stir until smooth, then taste and adjust the horseradish, lemon, or salt.

If you prefer a gentler sauce, begin with 1 tablespoon of horseradish. For more bite, add the second tablespoon.

Cover and refrigerate until ready to serve.

Make the cucumber-dill salad

Place the cucumber, dill, shallot, lemon juice, olive oil, salt, and black pepper in a bowl.

Toss gently until evenly coated.

Let the salad sit for 10 to 15 minutes before serving so the flavors can come together.

Prepare the roast beef

Arrange the sliced roast beef loosely on a platter or individual plates.

Drizzle lightly with olive oil and add black pepper.

Avoid packing the slices too tightly. A little space between them keeps the plate from looking like a stack of cold roofing shingles.

Serve

Spoon the horseradish yogurt onto each plate or serve it alongside the roast beef.

Add the cucumber-dill salad and lemon wedges.

Serve cool or at room temperature.

Cooking Notes

Leftover homemade roast beef works beautifully here, especially if sliced thinly against the grain.

When buying prepared roast beef, choose one with a simple ingredient list and avoid heavily sweetened or glazed varieties.

Remove the roast beef and yogurt sauce from the refrigerator about 10 minutes before serving. The flavors are better when they are not ice cold.

The horseradish yogurt can be made up to two days ahead and stored in the refrigerator.

The cucumber salad is best made the same day. It will release more liquid as it sits, which is normal.

For a more substantial plate, add sliced hard-boiled eggs, grilled zucchini, or a small portion of cheese.