16 Ingredients
  • 1 handful(s) freshly picked rosemary leaves
  • 6 clove(s) garlic, peeled
  • 6  good-quality anchovy fillets in oil, drained
  • Zest of 2 lemons
  • 4.5 pound(s) fresh, different colored beetroots
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  • 1  (11- to 13 1/2-pound) rib roast, preferably free-range or organic, french-trimmed, rolled and tied
  • 2 clove(s) garlic, unpeeled
  • 1 bunch(es) (small) fresh thyme
  • 3 tablespoon(s) balsamic vinegar
  • 1 handful(s) (small) freshly picked marjoram or parsley leaves
  • 11 ounce(s) crème fraîche
  • Juice of 2 lemons
  • 1 piece(s) (1 1/2-inch) fresh horseradish, peeled and grated, or 3 tablespoons from a jar
Nutrition
2202
110% daily value
8 servings
                                       
                                            high-​fiber, low-​carb, gluten-​free
     

Fat

283% 184

Saturated

365% 73

Trans

- 0

Monounsaturated

- 82

Polyunsaturated

- 8

Carbs

11% 33

Carbs (net)

- 24

Fiber

38% 9

Sugars

- 20

Sugars, added

- 0

Protein

202% 101

Cholesterol

144% 432

Sodium

27% 651

Calcium

19% 192

Magnesium

41% 171

Potassium

55% 2566

Iron

76% 14

Zinc

203% 22

Phosphorus

152% 1062

Vitamin A

9% 82

Vitamin C

36% 32

Thiamin (B1)

48% 1

Riboflavin (B2)

73% 1

Niacin (B3)

110% 18

Vitamin B6

159% 2

Folate equivalent (total)

79% 318

Folate (food)

- 318

Folic acid

- 0

Vitamin B12

676% 16

Vitamin D

50% 8

Vitamin E

17% 2

Vitamin K

16% 19

Sugar alcohols

- 0

Water

- 600
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