Potato Salad with Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 426.7 μg | (711 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,500 mg | (38 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 600 grams small, waxy potatoes
- 1 Red onion
- 250 grams Beets
- 200 grams red Kale
- 4 Tbsps Canola oil
- 120 milliliters Beef broth
- salt
- freshly ground peppers
- Caraway (ground)
- 2 Steak (each about 150 grams)
- 2 Tbsps Wine vinegar
- 1 tsp hot Mustard
- 150 grams Feta
- 1 Tbsp Pumpkin seed
- 1 Tbsp Sunflower seed
Preparation steps
Scrub potatoes and cook in a steamer for about 20 minutes.
Peel onion and cut into wedges. Peel and rinse beets, cut into pieces. Rinse kale and chop coarsely. Heat 2 tablespoons of oil in a pan and saute kale, beets and onion briefly. Add broth, season with salt, pepper and cumin powder and simmer, covered, for about 20 minutes or until tender.
Rinse steaks and pat dry, season with salt and pepper. Heat 2 tablespoons of oil in a grill pan and cook beef for about 4-5 minutes per side.
Cool potatoes and cut into pieces. Arrange on a large platter. Season beets and other vegetables with vinegar and mustard, season with salt and pepper and spread over potatoes. Crumble cheese and sprinkle on salad. Cut meat into strips and arrange on top of salad. Sprinkle with seeds and serve.
