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Beef and Veggie Salad with Caramelized Carrot

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.
Features:
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.

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Ingredients

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

Ingredients

Steps

1
Done

Place the beef steaks on your countertop and season them well with salt and pepper.

2
Done

Heat 2 tablespoons of vegetable oil in a skillet and lay the meat in it.

3
Done

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
Done

Grab another skillet and melt the butter in it.

5
Done

Add the carrots and brown sugar. Cook to caramelize the carrots.

6
Done

Add the rosemary and the onion. Stir.

7
Done

Add salt, pepper, and squeeze some lemon juice over the skillet. Cook for 2-3 more minutes, then set aside.

8
Done

Add the lettuce, valerian, radishes, and cherry tomatoes to a salad bowl.

9
Done

Grate the parmesan and drizzle some olive oil.

10
Done

Season with salt and pepper and toss. Squeeze some more lemon juice and toss again.

11
Done

Add the caramelized carrots and onion. Toss.

12
Done

Split the salad on two plates.

13
Done

Slice the beef steaks and place them on top of each salad.

14
Done

Garnish with pomegranate seeds and almond flakes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

744 kcal
Calories
25 g
Carbs
37 g
Protein
56 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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