Roast Beef And Celery Root With Watercress Salad Recipes

ROAST BEEF SALAD WITH CABBAGE AND HORSERADISH

Roast Beef Salad with Cabbage and Horseradish image

Categories Salad Beef Quick & Easy Lunch Horseradish Blue Cheese Cabbage Bon Appétit

Yield 2 main-course Servings

Number Of Ingredients 10

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

Steps:

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil.
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.
Mix roast beef, celery root, onion, cheese and dressing into cabbage. Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley.

WATERCRESS SALAD WITH ROASTED SWEET POTATOES

Watercress Salad with Roasted Sweet Potatoes image

Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 55m

Number Of Ingredients 9

Ingredients

2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks
3 tablespoons plus 1/2 teaspoon olive oil
Coarse salt and ground pepper
1/2 cup walnuts
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 teaspoon honey
2 bunches watercress (12 ounces total), stems trimmed
4 ounces feta, crumbled

Steps:

Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes.
In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.

Nutrition Facts : Calories 287 g, Fat 19 g, Fiber 3 g, Protein 8 g

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