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–+ servings

Tangy Carrot and Fennel Salad with Roast Beef

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 1 cup shredded carrots
  • 1 large blulb fennel chopped
  • 1 tablespoon fresh lemon juice
  • 1/4 cup diced red onion
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1/4 cup chopped onion
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup chopped kale
  • 1 1/4 pounds nitrate free deli sliced roast beef

Instructions
 

  • In a large bowl, mix the first 9 ingredients (carrot through kale).
  • On a large plate, lay out the beef in single sliced. Spoon the carrot mixture into the center of the sliced beef and roll up.
  • Serve chilled.
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