Beef Rotolo with Spinach & Walnuts

Looking for a dish that’s equal parts show-stopping and nourishing? This Spinach & Walnut Beef Rotolo is your go-to. Whether you’re planning a dinner party or simply want to elevate a weeknight meal, these elegant beef rolls deliver rich, savoury flavour with a satisfying crunch. With ingredients that align beautifully with the Paleo lifestyle, this is a dish you’ll make time and again.

What Is Beef Rotolo?

Beef Rotolo is an Italian-inspired dish that typically involves beef slices rolled around a savoury filling. In this variation, the combination of earthy spinach, toasted walnuts, and umami-packed anchovies creates a deeply flavourful stuffing that complements the tender beef beautifully. The result is a nutritious, protein-rich dish that feels indulgent while remaining true to Paleo principles.

Perfect for Entertaining

When hosting guests, presentation is just as important as flavour. The great thing about Beef Rotolo is how visually striking it is. When sliced just before serving, the spiral of beef and green filling makes for a stunning centrepiece. It also pairs wonderfully with a variety of sides, from roasted root vegetables to fresh green salads.

This dish can be prepped several hours in advance, which takes the pressure off when guests arrive. Just make sure to tie the rolls securely with kitchen string to avoid any filling escaping during cooking. Once it’s time to serve, a quick slice reveals the beautiful layers inside.

Customising the Filling

The original recipe uses spinach and walnuts, but there’s plenty of room to personalise your filling while staying Paleo. For instance, you could add:

• Chopped sun-dried tomatoes for a hint of sweetness
• Sautéed mushrooms for an earthy twist
• Bell peppers (capsicum) for added colour and crunch
• Fresh herbs like basil or parsley for a fragrant boost

Anchovies might seem like a bold choice, but don’t skip them unless you absolutely must. They melt into the filling and bring a savoury depth that doesn’t taste fishy at all. They simply enhance the overall umami richness of the dish.

Why This Recipe Works for the Paleo Diet

All ingredients in this recipe are naturally gluten-free, grain-free, and dairy-free, aligning it perfectly with a Paleo lifestyle. Unlike traditional meat rolls that may use breadcrumbs or cheese, this version focuses on whole, nutrient-dense foods:

• Beef provides a complete source of protein and essential nutrients like iron and B12.
• Spinach adds fibre and antioxidants, supporting digestion and immune health.
• Walnuts are rich in omega-3 fatty acids and lend a satisfying crunch to the filling.
• Anchovies add flavour and natural salt, reducing the need for added sodium.

Tips for Success

Here are a few tricks to make sure your Beef Rotolo turns out perfectly every time:

• Use thin beef slices: Ask your butcher to cut your beef thinly for rolling, or tenderise it at home with a meat mallet.
• Toast the walnuts: Toasting walnuts in a dry pan for a couple of minutes brings out their nutty flavour and adds texture.
• Roll tightly and tie securely: This ensures the filling stays put and the roll holds its shape during cooking.
• Let it rest: Once cooked, let the rolls rest for a few minutes before slicing. This helps the juices redistribute and makes slicing cleaner.

Print Recipe

5 from 1 vote

Recipe: spinach & walnut beef rotolo

This Spinach & Walnut Beef Rotolo is a delicious and impressive Paleo dinner option. Perfect for entertaining, these beef rolls can be prepared in advance and cooked just before serving. The combination of spinach, walnuts, and beef creates a flavorful and nutritious dish.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dinner, Entertaining

Cuisine: Paleo

Keyword: Entertaining Dinner Recipe, Healthy Beef Rotolo, Paleo Beef Rolls, Spinach Walnut Beef Rotolo

Servings: 8

Calories: 350kcal

Cost: $30

Equipment

• Pan
• Rolling Pin
• Cheesecloth or clean tea towel
• String

Ingredients

• 1 bunch of spinach silverbeet or English
• dash of extra virgin olive oil
• 1 medium brown onion finely diced
• Handful of walnuts chopped,
• 50 g anchovies chopped
• 1 tablespoon of fresh rosemary finely chopped
• 1.5 kg of topside beef

Instructions

• Prepare the Spinach: First, steam the spinach until tender. Then, squeeze out as much excess liquid as possible using a cheesecloth or clean tea towel. Dice the spinach as finely as possible.
• Cook the Filling: In a pan, heat the olive oil over medium heat. Fry the diced onion until soft. Next, add the chopped walnuts, anchovies, and fresh rosemary. Cook for another minute or two, stirring continuously.
• Combine and Cool: Stir in the diced spinach and allow the mixture to cool.
• Prepare the Beef: Using a rolling pin, pound the steaks to make them as thin as possible.
• Assemble the Rotolo: Spread the spinach mixture evenly over the steaks. Then, roll up the steaks tightly, trying not to let too much of the spinach mixture squeeze out. Use string to tightly tie the rolls up.
• Cook the Rotolo: Barbecue with the lid down until tender. Make sure to remove the string before serving!

Serving Suggestions

These beef rolls are delicious served hot, but they’re also excellent at room temperature, making them a great option for buffets or potlucks. Serve with:

• A simple side salad with a lemon and olive oil dressing
• Oven-roasted seasonal vegetables
• Mashed sweet potato for a warming side
• A tangy tomato salsa to contrast the richness of the beef

Make It a Meal

Planning a full Paleo dinner around these Spinach & Walnut Beef Rolls? Here’s how to round out the meal:

• Starter: Roasted cauliflower soup with a touch of garlic and thyme
• Main: Spinach & Walnut Beef Rotolo
• Side: Chargrilled zucchini ribbons with lemon zest
• Dessert: Baked apples with cinnamon and chopped nuts

This combination keeps the meal balanced and nutrient-dense, all while staying completely Paleo-compliant.

Storing and Reheating

If you have leftovers (though it’s rare with a dish this good), they’ll keep well in an airtight container in the fridge for up to three days. Reheat in the oven covered with foil at 180°C for 10–15 minutes or until warmed through. You can also enjoy the slices cold for a protein-rich lunchbox option.

A Crowd-Pleaser for All Occasions

Beef Rotolo with Spinach and Walnuts isn’t just for dinner parties. It’s perfect for:

• Meal prep: Make a batch and slice throughout the week
• Picnics: Serve cold or at room temperature as part of a Paleo picnic spread
• Celebrations: Add it to your festive table for a protein-packed alternative to traditional roasts

This recipe adapts well to all sorts of occasions, and the impressive presentation makes it seem more difficult than it actually is. Once you’ve made it once, you’ll feel confident making it again and again.

Reader Tips and Variations

I love hearing how you adapt this recipe! Some readers have shared great ideas:

• Swapping spinach for kale or silverbeet
• Adding crushed garlic to the walnut mix for extra zing
• Using grass-fed veal slices for a more tender bite
• Mixing in pine nuts or pecans for variation in texture

Have you tried something different? Let me know in the comments section below. Your creativity is always welcome here.

Looking for More Dinner Inspiration?

If you’re always on the hunt for hearty and healthy Paleo meals, be sure to check out this round-up of 73 Paleo Dinner Ideas. From stews to stir-fries, there’s something for every taste and season.

Conclusion

Creating this Spinach & Walnut Beef Rotolo is a satisfying way to bring elegance and nutrition to your dining table. With minimal prep and maximum flavour, it’s a standout recipe whether you’re eating solo or feeding a crowd. Packed with wholesome ingredients and simple to customise, it ticks all the boxes for a go-to Paleo dinner. Enjoy the process, share the results, and don’t forget to tie that string tight!