Celeriac, orange and roast beef salad recipe

Name: Celeriac, orange and roast beef salad
Yield: Serves 4
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

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.

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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

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Each serving contains

Energy: 675kJ 162.0kcal; 8%
Fat: 10g; medium14%
Saturates: 2g; low8%
Salt: 0.6g; low11%
Sugars: 9g; low10%

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.

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Celeriac, orange and roast beef salad recipe

Ingredients

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Each serving contains

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Method

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