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Celeriac, orange and roast beef salad recipe

Celeriac, orange and roast beef salad recipe

6 ratings

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
  • Healthy
  • Gluten-free
  • Dairy-free

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    675kj
    162kcal     8%

  • Fat

    10g 14%

  • Saturates

    2g 8%

  • Sugars

    9g 10%

  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 9.4g Protein 9.5g Fibre 1.6g

Method

  1. Arrange the celeriac on a serving platter with the radishes, both oranges, the red onion and beef.
  2. Whisk together the oil, vinegar and mustard; season. Drizzle over the salad, then scatter the parsley leaves over to serve.

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