Name: Roast Beef Salad with Cabbage and Horseradish
Yield: 2 main-course 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

Recipe information

Yield
2 main-course 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

Preparation

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

TagsSalad Beef Meat Red Cabbage Cabbage Leafy Greens Vegetable Celery Root Root Vegetable Main Dinner Lunch Easy Bon Appétit

Recipe notes

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