Beef and Veggie Salad With Caramelized Carrot

  • Difficulty: Basic
  • 20 minutes
  • 2 servings

Lettuce, valerian, radishes, cherry tomatoes, pomegranate, and more – they all go great together when mixed in a fresh salad. This beef and veggie salad also has a sweet, surprising touch: some caramelized carrot pieces.

Ingredients Needed for Beef and Veggie Salad With Caramelized Carrot

10 ounces of beef tenderloin
salt
pepper
2 tablespoons of vegetable oil
1 tablespoon butter
4 carrots
2 teaspoons of brown sugar
1 rosemary sprig
1 red onion, cut into rings
½ lemon
¼ lettuce, chopped
1 valerian
2 radishes es, slices
5 cherry tomatoes, slices
1 ounce - parmesan
1 tablespoon olive oil
1 tablespoon pomegranate seed
1 tablespoon almond flake

How to Cook Beef and Veggie Salad With Caramelized Carrot

  1. Place the beef steaks on your countertop and season them well with salt and pepper.
  2. Heat 2 tablespoons of vegetable oil in a skillet and lay the meat in it.
  3. Cook the meat on the first side for 2 minutes or until the steaks release easily from the pan. Turn the steaks over, and cook an additional 2 minutes or until they reach the desired degree of doneness. When ready, set aside for 5 minutes.
  4. Grab another skillet and melt the butter in it.
  5. Add the carrots and brown sugar. Cook to caramelize the carrots.
  6. Add the rosemary and the onion. Stir.
  7. Add salt, pepper, and squeeze some lemon juice over the skillet. Cook for 2-3 more minutes, then set aside.
  8. Add the lettuce, valerian, radishes, and cherry tomatoes to a salad bowl.
  9. Grate the parmesan and drizzle some olive oil.
  10. Season with salt and pepper and toss. Squeeze some more lemon juice and toss again.
  11. Add the caramelized carrots and onion. Toss.
  12. Split the salad on two plates.
  13. Slice the beef steaks and place them on top of each salad.
  14. Garnish with pomegranate seeds and almond flakes.

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