Mushroom-crusted Steaks with Beet Salad and Horseradish Dip

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Mushroom-crusted Steaks with Beet Salad and Horseradish Dip
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 36 min.
Ready in
Calories:
204
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie204 cal.(10 %)
Protein1 g(1 %)
Fat18 g(16 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin K33.3 μg(56 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.6 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate13 μg(4 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C16 mg(17 %)
Potassium165 mg(4 %)
Calcium51 mg(5 %)
Magnesium9 mg(3 %)
Iron0.4 mg(3 %)
Iodine2 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids5.4 g
Uric acid10 mg
Cholesterol18 mg
Complete sugar8 g

Ingredients

for
4
For the horseradish dip
1 small Apple
150 grams Sour cream
1 tsp freshly grated Horseradish
salt
For the steaks
1 tsp Canola oil
For the beet salad
freshly ground peppers
4 Tbsps Walnut oil
4 Tbsps finely chopped parsley
How healthy are the main ingredients?
Sour creamWalnut oilparsleyHorseradishApplesalt

Preparation steps

1.

For the beet salad, cut beet into 1 cm (approximately 1/3 inch) cubes. Peel shallot and chop finely. Coarsely chop nuts and mix with beet and shallot. Mix vinegar and oil, season with salt and pepper, stir into beet mixture and set aside.

2.

Finely grind dried mushrooms, thyme and salt with a mortar and pestle. Rinse steaks, pat dry and brush lightly with oil. Sprinkle mushroom mixture over steaks. Fry steaks in oil about 3 minutes on each side. Wrap steaks in aluminum foil and let stand until serving.

3.

For the horseradish dip, rinse, core, peel and grate apple. Mix sour cream and horseradish, season with salt and stir in grated apple.

4.

Stir parsley into beet salad mix and season.

5.

Serve steaks with beat salad and horseradish dip on the side.

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