Roast Beef Rolls with Rocket and Cream Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 80 g shallot (s)
- 2 cloves garlic
- 20 g tomato (s), dried, soaked in oil, drained
- 7 tablespoon olive oil
- 2 bunch rocket
- 150 g cream cheese
- 20 slices roast beef
- 3 tablespoon balsamic vinegar
- sugar
- salt and pepper
- 1 tablespoon water
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the shallots. Peel and finely chop the garlic. Wash and finely dice the tomatoes.
- Heat 3 tablespoons of oil in a pan. Sauté shallots and garlic in it over medium heat for 2 minutes until translucent. Add the tomatoes and sweat for 1 minute. Let the shallot mixture cool down.
- Clean, wash and drain the rocket. Finely chop 20 g of the rocket, mix with the cream cheese and the shallot mixture. Then salt and pepper and chill the mixture overnight.
- On the day of the party, place the roast beef slices on the work surface. Place 1 teaspoon each of the cream cheese mixture and 2-3 rocket leaves on the lower end, then roll up and refrigerate.
- To serve, mix the remaining oil in a bowl with balsamic vinegar and 1 tablespoon of water. Then season with salt, pepper and a pinch of sugar. Mix the remaining rocket with the vinaigrette.
- Arrange everything on a plate and serve.
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