Salad with Roast Beef and Pecans
Salad with Roast Beef and Pecans - Who can resist this tender meat?
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 71.4 μg | (119 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 600 grams Roast beef
- 2 Tbsps Canola oil
- 200 grams mixed Lettuce (such as arugula, Batavia, lamb's lettuce)
- 150 grams Yogurt (3.5% fat)
- 2 Tbsps lemon juice
- salt
- peppers
- 50 grams Pecan
- Fleur de sel
Preparation steps
Rinse the roast beef under cold water and pat dry.
Heat the oil in a pan. Saute the meat until brown over high heat for about 5 minutes. Place on a grid (with a drip pan below) and put in a preheated oven at 140°C (fan not recommended; gas mark 1-2) (approximately 275°F). Cook to desired doneness for about 35-50 minutes, depending on meat thickness (pink core temperature: about 55°C) (approximately 125°F).
Take roast beef out of the oven and let it rest for about 10 minutes.
Meanwhile, rinse and spin dry the lettuce. Pluck the lettuce into bite-size pieces and place on 4 plates.
Mix the yogurt with 2-3 tablespoons of water until smooth and season with lemon juice, salt and pepper.
Cut the roast into thin slices and place on the lettuce. Sprinkle with pecans, drizzle with the sauce and season with pepper and fleur de sel.
