Roast Beef with Asparagus and Avocado Salad

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Roast Beef with Asparagus and Avocado Salad
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
474
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie474 cal.(23 %)
Protein51 g(52 %)
Fat28 g(24 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.5 mg(38 %)
Vitamin K59.1 μg(99 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.9 mg(174 %)
Vitamin B₆0.6 mg(43 %)
Folate106 μg(35 %)
Pantothenic acid1.4 mg(23 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂10.3 μg(343 %)
Vitamin C24 mg(25 %)
Potassium1,286 mg(32 %)
Calcium218 mg(22 %)
Magnesium84 mg(28 %)
Iron5.1 mg(34 %)
Iodine18 μg(9 %)
Zinc9.6 mg(120 %)
Saturated fatty acids10.9 g
Uric acid260 mg
Cholesterol118 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
CeleryParmesanWatercressolive oilCresssalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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. 

5.

Toss all salad ingredients with vinaigrette, arrange on plates and top with 2-3 slices of roast beef. Sprinkle with Parmesan and cress, serve.

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