Roast Beef with Spinach and Crispy Beetroots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 651.6 μg | (1,086 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 352 μg | (117 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 2,209 mg | (55 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 311 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the meat
- 1 kilogram Roast beef
- salt
- freshly ground peppers
- 2 tsps medium hot Dijon mustard
- 3 Tbsps Mustard seed
- 1 Tbsp vegetable oil
Preparation steps
For the meat: rinse roast beef and pat dry, trim. Season with salt and pepper, rub with mustard and mustard seeds. Heat oil in a pan and sear meat on all sides.
Preheat the oven to 160 ° C top and bottom heat Preheat.
Place roast on the grill, slide drip pan underneath. Roast in preheated oven at 160°C (approximately 325°F) for about 30 minutes. Remove from oven and wrap in aluminum foil. Let rest for 10 minutes.
In addition, peel 2 beetroots and grate finely. Peel carrots and grate finely. Mix carrots and beetroot with 2 tablespoons of oil, 2 tablespoons of water and 1-2 tablespoons of apple cider vinegar, season with salt, pepper and sugar. Let stand for 30 minutes at room temperature.
Rinse spinach. Heat 2 tablespoons of oil in a large saucepan and saute wet spinach for 2 minutes, covered. Drain well and mix with 2 tablespoons of oil, season with salt and pepper.
Peel remaining beetroots and slice thinly. Heat oil in a heavy pot or a deep fryer and cook beetroot slices until crispy. Drain on paper towels.
Cue beef roast into slices against the grain. Arrange spinach and beetroot and carrot salad on plates. Top with meat and garnish with beetroot chips. Drizzle with cooking juices and serve.
