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Ingredients
Roast Beef with Beetroot
- 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)
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.
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.
Rinse and trim Brussel sprouts, remove individual leaves and blanch in boiling salted water. Plunge into ice water and drain well.
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.
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.
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.2 g | (61 %) |