White bean cream with roast beef

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 small clove of garlic
  • 1 glass (370 ml) white beans
  • 6 TABLESPOONS good olive oil
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp salt, pepper
  • 40 g Arugula
  • 1⁄2 (approx. 75 g) Radicchio
  • 1 small onion
  • 2 TEASPOONS Sesame
  • 2 TABLESPOONS white balsamic vinegar
  • 1 TEASPOON liquid honey
  • 100 ml Sunflower oil
  • 4 discs Roast Beef Cuts
  • 4 wooden skewers

Directions

  1. 1

    Peel the garlic. Drain beans, rinse and drain. Puree the beans with garlic, 4 tbsp. olive oil and approx. 3 tbsp. water. Season cream to taste with lemon juice, salt and pepper.

  2. 2

    Clean, wash and very well dab dry rocket so that it does not splash when roasted. Clean, wash and cut the radicchio into fine strips.

  3. 3

    Peel and finely chop the onion. Roast sesame seeds in a pan without fat. Add onion, remove from heat, deglaze with approx. 3 tbsp. water, vinegar and 2 tbsp. olive oil. Season to taste with salt, pepper and sugar.

  4. 4

    Heat sunflower oil in a pan at very high temperature. Fry the rocket in it in 2-3 portions for about 1 minute. Drain on kitchen paper. Cut roast beef slices in half lengthwise, place both halves on a wooden skewer in a wavy shape.

  5. 5

    Spread the radicchio in glasses. First add bean cream and then rocket salad. Sprinkle with sesame vinaigrette and arrange with skewers.

Nutrition Facts

KCAL
270 kcal
CARBS
10 g
FATS
20 g
PROTEINS
10 g

Categories & Tags

AppetizerSalads & Snacks