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Potato Roll with Beef & Cucumber-Radish Salad

This cozy, golden potato roll is stuffed with seasoned grass-fed beef, melty mozzarella, and fresh herbs—like a healthy riff on lasagna, but grain-free and way easier to slice. Paired with a crisp cucumber-radish salad and tangy yogurt drizzle, it’s the perfect balance of savory, creamy, and fresh.

4-6

Serving size

Beef

Keto-Friendly

Low-Carb

Ingredients

For the Potato Layer:

Fresh:

3 medium gold or yellow potatoes, grated

2 large pasture-raised eggs

2½ cups raw mozzarella cheese, shredded (divided)

1 tablespoon fresh parsley, chopped

Staple:

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

For the Beef Filling:

Fresh:

½ lb grass-fed ground beef

1 large yellow onion, finely chopped

1 garlic clove, minced

2 large tomato, diced

1 tablespoon tomato paste (no additives)

½ cup tomato sauce (like Rao’s or homemade)

Staple:

1 teaspoon smoked paprika

¼ teaspoon crushed red pepper flakes (optional)

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon olive oil

For the Cucumber-Radish Salad:

Fresh:

1 large cucumber, thinly sliced

4 radishes, thinly sliced

½ cup plain Greek yogurt or coconut yogurt

2 tablespoons chopped chives, dill, or parsley

1 tablespoon lemon juice

Staple:

1 teaspoon garlic powder

1 tablespoon extra virgin olive oil

½ teaspoon sea salt (to taste; using Redmond Real Salt)

¼ teaspoon freshly ground black pepper

‍_{Grass-fed organic meat and organic non-gmo veggies are linked where available}

4-6

Serving size

Serving size multiplier:

Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

Bake the Potato Base (30 minutes total):

1. Preheat oven to 400°F (200°C).

2. In a large bowl, mix grated potatoes, eggs, 1 cup mozzarella, parsley, salt, and pepper.

3. Line a rimmed baking sheet with unbleached parchment paper. Sprinkle 1 cup mozzarella on the parchment. Spread the potato mixture evenly over the cheese in a rectangle (about ½ inch thick).

4. Bake for 25–30 minutes, until the top is golden and edges are crisp.

Make the Beef Filling (15 minutes while base bakes):

5. Heat olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes, until translucent.

6. Add garlic and cook for 30 seconds.

7. Stir in ground beef and cook until browned, breaking up with a spoon.

8. Add tomatoes, tomato paste, tomato sauce, smoked paprika, red pepper flakes (if using), salt, and pepper.

9. Simmer for 10–12 minutes, stirring occasionally, until thickened. Set aside.

Assemble & Bake the Roll (15 minutes):

10. Remove potato base and let cool for 5 minutes.

11. Spread beef filling evenly over the top. Sprinkle with the remaining ½ cup mozzarella.

12. Using parchment to assist, roll into a tight log from one short edge.

13. Return to oven and bake for 12–15 minutes, until heated through and melty.

14. Let rest for 5 minutes before slicing.

Make the Salad (5 minutes):

15. Ina bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic powder, salt, and pepper.

16. Toss cucumber, radishes, and herbs with the dressing. Chill until ready to serve.

Serve & Enjoy:

17. Slice the beef & potato roll and serve warm with a scoop of cucumber-radish salad with yogurt dressing. Garnish with herbs or an extra squeeze of lemon if desired.