Roast Beef and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
582
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 107 μg | (178 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 700 grams Roast beef
- 1 Tbsp clarified butter
- 300 grams mixed Lettuce (to taste)
- For Dressing
- 2 red chili peppers (cleaned and cut into small pieces)
- 6 Tbsps lemon juice
- 6 Tbsps olive oil
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp Fish sauce
- 1 tsp cane sugar
- 1 tsp ginger (freshly grated)
- 1 garlic clove (finely chopped)
- salt
- freshly ground peppers
- In Addition
- 100 grams Cashews (toasted and coarsely chopped)
Preparation steps
1.
Heat butter in an ovenproof dish and sear beef on each side. Finish cooking in a preheated oven at 180°C (approximately 350°F) for about 15 minutes. Take out of the oven, cover with foil and let rest for 5 minutes.
2.
Make dressing by mixing all ingredients, season with salt and pepper. Toss half of dressing with lettuce.
3.
Slice roast beef thinly across the grain. Arrange lettuce on plates, top with beef slices. Drizzle with remaining dressing and sprinkle with cashews. Serve.
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