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🥗 Roast beef with asparagus and avocado salad

483 kcal · 30 min · 4 servings

Ingredients

• 800 g Roast Beef
• Salt
• Pepper (from the mill)
• 1 tbsp Ghee
• 1 bunch Watercress (approx. 40 g)
• 300 g green Asparagus
• 1 ripe Avocado
• 2 stalks Celery
• 1 green Bell Pepper
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 50 ml Vegetable Broth
• 50 g Parmesan
• 3 tbsp Watercress

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Wash the roast beef and pat it dry with a kitchen towel.
3. 3. Season the meat with salt and pepper to taste.
4. 4. Heat ghee in a very hot, oven-safe pan.
5. 5. Sear the roast beef on each side until brown.
6. 6. Place the meat in the preheated oven.
7. 7. Cook the roast beef for 45 to 55 minutes until pink inside.
8. 8. Wash the watercress thoroughly.
9. 9. Spin the watercress dry.
10. 10. Pick over the watercress to remove any bad leaves.
11. 11. Peel the asparagus.
12. 12. Cut off the woody ends of the asparagus.
13. 13. Cut the asparagus into thirds.
14. 14. Blanch the asparagus in boiling salted water for 5 minutes.
15. 15. Remove the asparagus from the water.
16. 16. Shock the asparagus with cold water.
17. 17. Let the asparagus drain well.
18. 18. Peel the avocado.
19. 19. Halve the avocado.
20. 20. Remove the pit from the avocado.
21. 21. Cut the avocado flesh into wedges.
22. 22. Wash the celery.
23. 23. Clean the celery.
24. 24. Cut the celery into thin strips.
25. 25. Wash the bell pepper.
26. 26. Halve the bell pepper.
27. 27. Remove the seeds from the bell pepper.
28. 28. Cut the bell pepper into thin strips.
29. 29. Mix the oil with the lemon juice.
30. 30. Add the vegetable broth to the vinaigrette.
31. 31. Season the vinaigrette with salt and pepper.
32. 32. Remove the roast beef from the oven.
33. 33. Let the roast beef cool down.
34. 34. Slice the roast beef thinly using a slicer.
35. 35. Toss all salad ingredients with the vinaigrette.
36. 36. Plate the salad.
37. 37. Place 2 to 3 slices of roast beef on the salad.
38. 38. Garnish the salad with Parmesan shavings.
39. 39. Sprinkle the salad with watercress.
40. 40. Serve the dish.

Nutrition per serving

• kcal: 483
• Protein: 52 g · Fett/Fat: 28 g · Carbs: 6 g