Roast Beef and Watercress Involtini

Name: Roast Beef and Watercress Involtini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil; 24 servings Pesto, for garnishing; 177 milliliters finely shredded red cabbage; 59 milliliters very thinly sliced red onion; 454 grams 16 slices of rare roast beef (about; 24 servings Salt and freshly ground pepper; 355 milliliters 1/2 packed cups small watercress sprigs

Roast Beef and Watercress Involtini is a gluten free, dairy free, and primal recipe with 24 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 90 calories, 5g of protein, and 7g of fat. If you have salt and pepper, olive oil, pesto, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium bowl, whisk the olive oil with the lemon juice.

Ingredients you will need

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Bowl

Add the watercress, cabbage and onion, season with salt and pepper and toss.

Ingredients you will need

Salt And Pepper

Watercress

Cabbage

Onion

Spread the roast beef slices on a work surface in pairs, overlapping them slightly along the sides, so you have eight 7-by-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.

Ingredients you will need

Roast Beef