Beef and Roasted Vegetable Salad recipe - ingredients, nutrition and when to eat it
This warm salad is topped with grilled beef, eggplant, bell pepper, and onion. Balsamic vinegar adds a bright note to the savory beef and sweet, tender…
This warm salad is topped with grilled beef, eggplant, bell pepper, and onion. Balsamic vinegar adds a bright note to the savory beef and sweet, tender vegetables. It's a good fit for a light lunch or when you want a warm salad for dinner.
Salads & light · 25 minutes to cook
Tips: Spread the vegetables out in the pan without overlapping so they release less moisture as they cook.
Tips: Let the beef rest briefly after cooking so fewer juices run out when you slice it.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Lean beef — 100 g
- Eggplant — 0.5 pc
- Red bell pepper — 0.5 pc
- Onion — 0.3 pc
- Baby greens — 1 handful
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Honey — 0.5 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp