Root vegetable salad with strips of beef

Root vegetable salad with strips of beef

Total: 1 hr 10 Min. | Active: 30 Min.
lactose-free, Low Carb
Nutritional value / people: 375 kcal
, Fat: 18 g
, Carbohydrate: 14 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500g salsify
300g parsnips, cut into approx. 5 mm slices
2tbsp sesame oil
1 lime, all of the juice
¼tsp salt


2 passion fruit, halved, pulp scooped out
1 lime, all of the juice
2tbsp sesame oil
4tbsp Teriyaki sauce
½tsp salt
1bunch peppermint, finely chopped
1bunch coriander, finely chopped


1tbsp sesame oil
400g beef frying steaks (minute steaks)
¼tsp salt
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How it's done


Thoroughly scrub the salsify under cold running water using steel wool, quarter lengthwise and crosswise, place the salsify and parsnips on a baking tray lined with baking paper. Whisk together the oil, lime juice and salt, drizzle over the vegetables.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove, cover and keep warm.


Mix the passion fruit, lime juice, oil, Teriyaki sauce and salt, stir in the herbs.


Heat the oil in a frying pan. Salt the meat, add to the pan, fry for approx. 1½ mins. on each side, allow to rest briefly. Cut the beef into strips. Mix the vegetables with the beef strips and the sauce, serve.

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