How To Make Watercress and Roast Beef Involtini
Peppery watercress, crisp cabbage, and bright onions are packed into rolls of juicy roast beef to yield this belly-filling roast beef involtini recipe!
Serves:
Ingredients
- 1½tbspextra virgin olive oil
- 1½tbsplemon juice,fresh
- 1½cupssmall watercress sprigs,packed
- ¾cupred cabbage,finely shredded
- ¼cupred onion,very thinly sliced
- salt and freshly ground pepper
- 1lbroast beef,(about 16 slices), rare
- pesto
Instructions
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In a medium bowl, whisk the olive oil with the lemon juice. Add the watercress, cabbage and onion, season with salt and pepper and toss.
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Spread the roast beef slices on a work surface in pairs, overlapping them slightly along the sides, so you have eight 7×8-inch rectangles. Season the roast beef with salt and pepper.
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Mound the watercress salad on the meat and roll into tight cylinders. Trim the ends and cut the rolls into thirds.
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Sprinkle with salt, dot with pesto and serve. Enjoy!
Recipe Notes
Make Ahead: The rolls can be refrigerated for up to 1 hour.
Nutrition
- Calories: 47.00kcal
- Fat: 3.15g
- Saturated Fat: 1.02g
- Monounsaturated Fat: 1.61g
- Polyunsaturated Fat: 0.18g
- Carbohydrates: 0.50g
- Fiber: 0.12g
- Sugar: 0.20g
- Protein: 4.02g
- Cholesterol: 14.17mg
- Sodium: 62.37mg
- Calcium: 7.02mg
- Potassium: 76.81mg
- Iron: 0.39mg
- Vitamin A: 4.13µg
- Vitamin C: 2.76mg
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