Vegetable Salad with Beef
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
582
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 47.2 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,482 mg | (37 %) | ||
| Calcium | 625 mg | (63 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 red Beets (400 grams)
- 1 tsp Caraway
- 250 grams Cauliflower
- 250 grams cooked Beef
- 100 grams Mountain cheese
- 1 shallot
- 1 pc fresh ginger (2 cm)
- 1 tsp Mustard seed
- 1 Tbsp balsamic vinegar
- salt
- 1 Tbsp Walnut oil
- 1 Tbsp Corn oil
- freshly ground peppers
- 1 Tbsp chopped Chervil
Preparation steps
1.
Rinse beets, put in a pot of water together with caraway seeds and bring to a boil. Simmer, covered, for 45 minutes.
2.
Cook cauliflower florets in boiling salted water for 8 minutes. Drain and let cool.
3.
Peel beetroot and cut into cubes. Cut beef and cheese into small cubes. Peel shallot and ginger, cut into very small cubes.
4.
Crush mustard seeds in a mortar and combine with vinegar, both oils, shallot and ginger. Season with salt and pepper.
5.
Combine salad ingredients in a bowl, drizzle with dressing and season with salt and pepper to taste. Let rest for 30 minutes. Sprinkle with chervil and serve.
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