Roast Beef with Carrots and Radish Sauce
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
287
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,009 mg | (25 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Radish
- 1 Tbsp finely chopped Dill
- 1 bunch Cress
- 400 milliliters Buttermilk
- 2 Tbsps Crème fraiche
- 1 Tbsp grated Horseradish (fresh, or from a jar)
- salt
- freshly ground peppers
- 4 carrots
- 2 Tbsps olive oil
- 300 grams Roast beef cold cut (thin slices)
Preparation steps
1.
Trim radishes, rinse and cut or grate into fine julienne. Cut the cress from the bed.
2.
Mix buttermilk, creme fraiche and horseradish. Mix in radish pins, dill and watercress, season with salt and pepper.
3.
Trim carrots, peel and cut lengthwise or slice into thin slices. Roast carrot slices in a pan in hot olive oil for about 4 - 5 minutes until al dente, season with salt and pepper.
4.
Serve roast beef on plates with carrots and radish sauce.
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