Roast Beef with Asparagus and Avocado Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 59.1 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,286 mg | (32 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the roast beef
- 800 grams Roast beef
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- For the salad
- 1 bunch Watercress (approx 40 grams)
- 300 grams green Asparagus
- 1 ripe Avocado
- 2 sticks Celery
- 1 green paprika
- For the vinaigrette
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- 50 milliliters Vegetable broth
- 50 grams Parmesan
- 3 Tbsps Cress
Preparation steps
For the beef: rinse beef, pat dry and trim, season with salt and pepper. Heat butter in an ovenproof pan and sear meat on high heat from all sides. Roast beef in preheated oven at 160°C (approximately 325°F) for about 45-55 minutes or until pink inside.
For the salad: rinse and spin dry watercress. Peel asparagus, cut off lower thirds and blanch in boiling salted water for 5 minutes. Drain, rinse in cold water and drain again.
Peel avocado. halve and pit, cut pulp into slices. Rinse and dry celery, cut into thin strips. Rinse bell pepper, halve and remove seeds and ribs, cut into thin strips.
For the vinaigrette: combine oil with lemon juice and vegetable stock, season with salt and pepper. Remove roast beef from oven, let rest and cut into thin slices.
Toss all salad ingredients with vinaigrette, arrange on plates and top with 2-3 slices of roast beef. Sprinkle with Parmesan and cress, serve.
