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!
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.
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.
Mound the watercress salad on the meat and roll into tight cylinders. Trim the ends and cut the rolls into thirds.
Sprinkle with salt, dot with pesto and serve. Enjoy!
Make Ahead: The rolls can be refrigerated for up to 1 hour.
- 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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