Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Beetroot | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 carrot, grated
- 1 cooked beetroot (vacuum packed), grated
- half a small red onion, thinly sliced
- 2 teaspoons vinegar
- 8 slices wholemeal bread
- 8 teaspoons reduced-fat mayonnaise
- 1 handful mixed salad leaves
- 4 slices lean roast beef (fat trimmed off)
- 1 pinch ground black pepper
Directions
In a bowl, mix together the carrot, beetroot and red onion with the vinegar. Season with black pepper. Information: Use a couple of finely sliced spring onions instead of red onion, if you prefer.
Spread each slice of bread with 1 teaspoon of mayonnaise, then top 4 of them with the lettuce leaves and the roast beef. Share the salad between them, then sandwich together with the remaining slices of bread.
Cut in half and serve at once, or wrap and keep cool to serve later. Information: You could also use lean roast pork or ham instead of beef.