Roast Beef Skewers on Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beef fillet
- ½ head Frisée
- 12 small, yellow Tomatoes
- 2 Tomatoes
- 100 grams Daikon radish
- 1 tsp Mustard seed (crushed or finely crushed)
- salt
- freshly ground peppers
- 2 Tbsps sunflower oil
- 4 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- 1 pinch sugar
Preparation steps
1.
Rinse Frisee, trim and cut into wide strips. Drain well and arrange on plates.
2.
Rinse tomatoes. Set 8 aside for garnish. Blanch remaining, shock, peel, quarter, remove seeds and cut into cubes. Peel radish and finely grate. Mix tomatoes with radish, olive oil, balsamic vinegar and sugar. Season with salt and pepper.
3.
Rinse beef, pat dry and cut into bite-size cubes. Place on wooden skewers. Sprinkle with mustard seeds, season with salt and pepper and cook in sunflower oil for 3-5 minutes, turning as needed.
4.
Drizzle dressing over lettuce and top with skewers. Serve garnished with 2 tomatoes, each cut in half.
