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Rosemary Beef Roast with Pear and Blue Cheese Salad
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 20 mins
Calories:
705
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 705 cal. | (34 %) | ||
Protein | 49 g | (50 %) | ||
Fat | 51 g | (44 %) | ||
Carbohydrates | 13 g | (9 %) | ||
Sugar added | 1 g | (4 %) | ||
Roughage | 3.4 g | (11 %) |
more nutritional values
Vitamin A | 0.4 mg | (50 %) | ||
Vitamin D | 0.7 μg | (4 %) | ||
Vitamin E | 8.4 mg | (70 %) | ||
Vitamin K | 32.8 μg | (55 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.6 mg | (55 %) | ||
Niacin | 17.7 mg | (148 %) | ||
Vitamin B₆ | 0.5 mg | (36 %) | ||
Folate | 83 μg | (28 %) | ||
Pantothenic acid | 1.7 mg | (28 %) | ||
Biotin | 11.5 μg | (26 %) | ||
Vitamin B₁₂ | 8.3 μg | (277 %) | ||
Vitamin C | 16 mg | (17 %) | ||
Potassium | 988 mg | (25 %) | ||
Calcium | 424 mg | (42 %) | ||
Magnesium | 80 mg | (27 %) | ||
Iron | 4.4 mg | (29 %) | ||
Iodine | 35 μg | (18 %) | ||
Zinc | 8.4 mg | (105 %) | ||
Saturated fatty acids | 18.9 g | |||
Uric acid | 193 mg | |||
Cholesterol | 135 mg | |||
Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 600 grams Roast beef
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
- 1 Tbsp finely chopped rosemary
- 100 grams lamb's lettuce
- 2 Pear
- lemon juice
- 1 shallot
- 250 grams Gorgonzola
- 3 Tbsps white balsamic vinegar
- 1 tsp honey
- 1 tsp medium hot Mustard
- 4 Tbsps grapeseed oil
- 3 Tbsps chopped Walnut
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F).
2.
For the beef: Rinse the meat and pat dry. Heat the butter in a large roasting pan. Add the beef and cook until browned on all sides. Season with salt and pepper to taste, and rub with the rosemary. Bake on the second rack from the bottom for 35-45 minutes. Remove meat and cool.
3.
For the salad: Rinse the lettuce and spin dry. Rinse the pears, quarter, core and slice. Drizzle with lemon juice. Peel the shallot and slice into thin rings. Cube the Gorgonzola.
For the dressing: In a bowl, whisk the vinegar with the honey, mustard and oil, as season with salt and pepper to taste.
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