Vegetable Beef Salad with Herbs

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Vegetable Beef Salad with Herbs
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
451
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie451 cal.(21 %)
Protein50 g(51 %)
Fat23 g(20 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.1 mg(51 %)
Vitamin K193.1 μg(322 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.6 mg(172 %)
Vitamin B₆0.9 mg(64 %)
Folate141 μg(47 %)
Pantothenic acid2 mg(33 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C194 mg(204 %)
Potassium1,500 mg(38 %)
Calcium81 mg(8 %)
Magnesium87 mg(29 %)
Iron5.5 mg(37 %)
Iodine13 μg(7 %)
Zinc8.9 mg(111 %)
Saturated fatty acids7.7 g
Uric acid293 mg
Cholesterol108 mg
Complete sugar9 g

Ingredients

for
4
For the roast beef
800 grams Roast beef (ready to cook)
salt
freshly ground peppers
1 Tbsp clarified butter
For the salad
1 Lettuce
200 grams Broccoli
½ Cucumber
4 ripe Tomatoes
2 red Bell pepper
1 red onion
2 Tbsps white balsamic vinegar
4 Tbsps olive oil
1 tsp finely chopped Chives
1 tsp finely chopped Dill
1 tsp finely chopped parsley
How healthy are the main ingredients?
Broccoliolive oilChivesDillparsleysalt

Preparation steps

1.

Preheat the oven to 140°C (approximately 275°F). Rinse the roast beef, pat dry, trim and strongly season with salt and pepper. Heat the butter in a pan and brown the meat on all sides. Roast in preheated oven 45-50 minutes to pink.

2.

Meanwhile, remove the leaves of the lettuce, rinse and spin dry. Rinse the broccoli and blanch for 2-3 minutes in boiling salted water. Strain, rinse and drain well. Rinse the cucumber, quarter lengthwise and cut into small pieces. Rinse the tomatoes, quarter, remove seeds and stalks and cut into small cubes. Rinse the peppers, remove seeds and ribs and dice. Peel the onion and chop finely. Arrange the lettuce leaves on plates. Mix the oil with the vinegar, season with salt and pepper and mix with the cucumber, the peppers, the tomatoes, onion and herbs. Take the finished roast from the oven, let it rest briefly, let cool and cut into thin slices. Portion the mixed salad on lettuce leaves and curl slices of roast beef on top. Serve to taste with a glass of red wine.