Arugula Salad with Roast Beef
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 63.4 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 967 mg | (24 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Roast beef
- 1 Tbsp clarified butter
- salt
- peppers
- 1 Tbsp sugar
- 1 bunch Arugula
- 600 grams small Tomatoes
- 4 Tbsps dark balsamic vinegar
- 3 Tbsps olive oil
Preparation steps
1.
Trim the roast beef, season with salt and pepper and heat in a very hot, ovenproof skillet with butter on each side until brown. Then cook in a preheated oven at 140°C (approximately 275F) on the lower rack for 30 minutes. Then remove and wrap in aluminum foil for 5 minutes to rest.
2.
Rinse the tomatoes, pat dry and cook on all sides briefly in hot oil. Add the sugar and season with salt and pepper.
3.
Rinse the arugula, trim and spin dry.
4.
Slice the roast beef and serve with tomatoes and arugula on a plate. Mix the balsamic with olive oil and season with a little salt and pepper. Drizzle on the dressing and serve.
