Roast Beef Salad with Cabbage and Horseradish Recipe

Name: Roast Beef Salad with Cabbage and Horseradish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons prepared white horseradish; 2 tablespoons plus 1 teaspoon balsamic vinegar; 2 1/4 teaspoons Dijon Mustard; 6 tablespoons olive oil; 4 cups finely shredded red cabbage; 6 ounces thinly sliced roast beef, cut crosswise into strips; 1 cup coarsely grated peeled celery root (celeriac); 1/2 cup thinly sliced red onion; 1/2 cup crumbled Roquefort cheese; Chopped fresh parsley

Servings: persons

3 tablespoons prepared white horseradish
2 tablespoons plus 1 teaspoon balsamic vinegar
2 1/4 teaspoons Dijon Mustard
6 tablespoons olive oil
4 cups finely shredded red cabbage
6 ounces thinly sliced roast beef, cut crosswise into strips
1 cup coarsely grated peeled celery root (celeriac)
1/2 cup thinly sliced red onion
1/2 cup crumbled Roquefort cheese
Chopped fresh parsley

1
Whisk first 3 ingredients in small bowl to blend.
2
Gradually whisk in 5 tablespoons olive oil.
3
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
4
Add cabbage and saute just until wilted, about 3 minutes.
5
Transfer to large bowl; cool completely.
6
Mix roast beef, celery root, onion, cheese and dressing into cabbage.
7
Season with salt and pepper.
8
Divide salad between 2 plates.
9
Sprinkle with parsley.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons prepared white horseradish, 2 tablespoons plus 1 teaspoon balsamic vinegar, 2 1/4 teaspoons Dijon Mustard, 6 tablespoons olive oil, and more.

Yes, Roast Beef Salad with Cabbage and Horseradish falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Beef Salad with Cabbage and Horseradish

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