Vegetable Beef Salad with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 193.1 μg | (322 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 194 mg | (204 %) | ||
| Potassium | 1,500 mg | (38 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the roast beef
- 800 grams Roast beef (ready to cook)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
Preparation steps
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.
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.
