Beef and Potato Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
424
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,205 mg | (30 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams fresh small potatoes
- salt
- 100 grams Radish
- 1 Apple
- 2 Tbsps lemon juice
- 2 scallions
- 400 grams cold Beef (for boiling)
- 50 milliliters Beef broth
- 4 Tbsps Red wine vinegar
- 1 tsp Pumpkin seed oil
- 3 Tbsps Corn oil
- peppers
- 1 pinch sugar
Preparation steps
1.
Rinse potatoes and cook (with peels) about 25 minutes in boiling salted water. Rinse radishes and cut into slices or plane. Rinse, quarter and core apple, cut into fine columns and drizzle with lemon juice. Rinse spring onions, cut into thin rings and set aside green segments. Cut beef into wide strips then cut strips into slices about 1 cm (approximately 1/3 inch) thin.
2.
Combine broth, red wine vinegar, salt, pepper and sugar. Stir in corn oil and pumpkin seed oil, season to taste and mix in beef and spring onion tops.
3.
Arrange apple slices, halved potatoes, remaining spring onions and radishes on large plate and serve topped with beef and spring onion tops.
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