Celeriac, orange and roast beef salad recipe
Turn leftover roast beef into a vibrant salad in just 10 minutes with this easy recipe. Seasonal blood oranges and crisp raw veg balance the rich roast beef for a delicious light lunch.
See method- Serves 4
- 10 mins to prepare
- 162 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- ½ small celeriac, peeled and thinly sliced
- 75g radishes, trimmed and thinly sliced
- 1 orange, peeled and thinly sliced
- 1 Jaffa red orange, peeled and thinly sliced
- 1 small red onion, halved and thinly sliced
- 4 slices leftover roast beef or Tesco Finest charred topside beef
- 3 tbsp olive oil
- 2 tbsp sherry vinegar or white wine vinegar
- 1 tbsp wholegrain mustard
- handful flat-leaf parsley
Each serving contains
- Energy
- 675kJ 162.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 9.4gProtein 9.5gFibre 1.6g
Method
- Arrange the celeriac on a serving platter with the radishes, both oranges, the red onion and beef.
- Whisk together the oil, vinegar and mustard; season. Drizzle over the salad, then scatter the parsley leaves over to serve.
- See more Beef recipes
