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Warm Arugula and Beef Salad

A fantastic choice for a light, nourishing, and genuinely satisfying dinner! This warm salad pairs seared beef and peppery arugula with roasted cauliflower for a dish that eats like a full meal. Serve it as a main course for dinner or a hearty lunch. The ingredients are matched so thoughtfully that the finished salad will win over even a picky eater — everything is balanced and works together beautifully. Give it a try!

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Warm salad with arugula and beef
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 12 g
Fats 29 % 7 g
Carbohydrates 21 % 5 g
127 kcal
GI: 50 / 0 / 50
    1. Preheat the oven to 400–425°F (200–220°C), depending on your oven; a conventional top-and-bottom heat setting works best. 2. Rinse the cauliflower under cold water and pat it dry. Break it into florets and spread them on a baking sheet. Stir the olive oil together with the rosemary and season with sea salt and black pepper. Divide this mixture in half and drizzle one half over the cauliflower. Roast for about 15–20 minutes, until the florets turn a deep golden brown. 3. Rinse the beef and pat it dry with paper towels. Cut it into thick steaks. Season each steak with salt and pepper to taste and coat with the remaining rosemary oil. Set a cast-iron skillet over high heat until it's screaming hot. Sear the steaks over medium-high heat, about 2–3 minutes per side, until well browned. Move an oven rack to a position just above the cauliflower, set the cast-iron skillet with the beef on it, and roast for about 6–7 minutes, until cooked to your liking. Take the beef out, let it rest a few minutes, then slice it thin. 4. Pile the sliced beef and roasted cauliflower into a large salad bowl. Rinse and dry the arugula and add it in. In a small bowl, whisk together the lemon juice and honey (warm the honey briefly if it's too stiff to pour) with a pinch of black pepper. Drizzle this dressing over the salad and toss gently. Scatter the dried cranberries on top just before serving. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Cranberries - 26  kcal/100g
  • Honey - 400  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Sea salt - 0  kcal/100g
  • Arugula - 25  kcal/100g

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