Beef Salad with Beetroot and Oranges
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
403
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 101 μg | (168 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,301 mg | (33 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Sirloin steak
- 200 milliliters Red wine
- 2 Tbsps balsamic vinegar
- 1 tsp honey
- 1 tsp Mustard
- 150 grams Watercress
- 2 onions
- 500 grams Beets
- 2 Oranges
- 3 Tbsps vegetable oil
- salt
- peppers (freshly ground)
Preparation steps
1.
Cook the beets in boiling water for 20 minutes. Prick several times. Peel and then cut into slices.
2.
Peel oranges and cut out the segments.
3.
Rinse the steak and pat dry. Season with salt and pepper. Sear on all sides. Remove from the pan and brush with mustard and honey. Deglaze with the red wine and balsamic. Return the meat to the pan and cover. Bring to a simmer and heat for about 20 minutes. Turn the meat several times.
4.
Rinse the watercress and drain.
5.
Peel the onions and cut into rings.
6.
Toss together the watercress, beetroot, orange segments, and onions on plates. Remove the meat from the pan and let it rest. Cut and toss with the salad. Let the stock reduce. Season with salt and pepper. Drizzle over the salad and serve immediately.
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