Roast Beef with Beetroot

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Roast Beef with Beetroot
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
508
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie508 cal.(24 %)
Protein63 g(64 %)
Fat10 g(9 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage18.2 g(61 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K195.9 μg(327 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin24.1 mg(201 %)
Vitamin B₆1.1 mg(79 %)
Folate316 μg(105 %)
Pantothenic acid2 mg(33 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C99 mg(104 %)
Potassium2,379 mg(59 %)
Calcium153 mg(15 %)
Magnesium175 mg(58 %)
Iron10.7 mg(71 %)
Iodine7 μg(4 %)
Zinc11.1 mg(139 %)
Saturated fatty acids4 g
Uric acid389 mg
Cholesterol98 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
800 grams Roast beef (ready to cook)
1 bay leaf
1 tsp peppercorns
2 sprigs parsley
2 sprigs thyme
salt
500 grams Beets
200 grams tan Lentils (soaked overnight)
200 grams Brussels sprouts
freshly ground peppers
4 Tbsps White vinegar
2 Tbsps freshly chopped parsley
freshly grated Horseradish (for serving)
How healthy are the main ingredients?
LentilBrussels sproutsparsleyparsleythymesalt

Preparation steps

1.

Rinse, trim and roughly chop soup vegetables. Rinse the meat and pat dry. Rinse and tie up herbs into a bouquet and place spices in a spice bag. Add herb bouquet, spice bag, soup vegetables, salt and plenty of water in a pot and bring to a boil. Reduce heat, add meat and simmer gently for 45-55 minutes.

2.

Meanwhile, peel beetroot and cut into small cubes. Drain lentils. Bring plenty of salted water in a pot to a boil and cook lentils for about 40 minutes over medium heat.

3.

Rinse and trim Brussel sprouts, remove individual leaves and blanch in boiling salted water. Plunge into ice water and drain well.

4.

Remove meat from pot and keep warm. Bring 600 ml (approximately 2 1/2 cups) of meat cooking liquid to a boil and add beetroot. Simmer over medium heat for about 10 minutes and season with salt, pepper and white wine vinegar.

5.

Cut meat into slices, serve with beetroot and sauce on a plate and sprinkle with parsley. Drain lentils and mix with Brussels sprout leaves. Serve with freshly grated horseradish.

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