Now available on The App Store Google Play

Beef and Veggie Salad with Caramelized Carrot

Category Main Course
Servings 2 servings
Calories 744 calories
Skill Required Medium
Duration 20 minutes

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.

  • 10 ounces (300 grams) beef tenderloin (2 steaks)
  • Salt
  • Pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 4 carrots
  • 2 teaspoons brown sugar
  • 1 rosemary sprig
  • 1 red onion, cut into rings
  • 1/2 lemon
  • 1/4 lettuce, chopped
  • 1 handful valerian
  • 2 radishes, slices
  • 5 cherry tomatoes, slices
  • 1-ounce (30 grams) parmesan
  • 1 tablespoon olive oil
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon almond flakes
  • Place the beef steaks on your countertop and season them well with salt and pepper.
  • Heat 2 tablespoons of vegetable oil in a skillet and lay the meat in it.
  • 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.
  • Grab another skillet and melt the butter in it.
  • Add the carrots and brown sugar. Cook to caramelize the carrots.
  • Add the rosemary and the onion. Stir.
  • Add salt, pepper, and squeeze some lemon juice over the skillet. Cook for 2-3 more minutes, then set aside.
  • Add the lettuce, valerian, radishes, and cherry tomatoes to a salad bowl.
  • Grate the parmesan and drizzle some olive oil.
  • Season with salt and pepper and toss. Squeeze some more lemon juice and toss again.
  • Add the caramelized carrots and onion. Toss.
  • Split the salad on two plates.
  • Slice the beef steaks and place them on top of each salad.
  • Garnish with pomegranate seeds and almond flakes.
Nutrition Per Serving
744 kcal
56 g
37 g
25 g