Beetroot power salad recipe

11 ratings Rate
  • Serves 2
  • 10mins to prepare
  • 243 calories / serving
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Power salad HERO

Mix the dressing ingredients together.

Boil the eggs. Place the leaves on a plate. Mix the beetroot, peppers and lentils and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts

Top with the dressing and serve immediately. Toast the rye bread and add the topping of your choice.

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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • For the dressing

  • 50g natural yogurt or soya yogurt
  • 4g (1tsp) fresh dill, finely chopped
  • 10g (1tsp) horseradish
  • 2tbsp fresh lemon juice
  • For the salad

  • 2 eggs, hard boiled or poached
  • 80g cooked beetroot, chopped
  • 60g yellow pepper, chopped
  • 40g (2tbsp) lentils
  • 2 handfuls (40g) of mixed leaves, washed and drained
  • 6 walnut halves
  • rock salt, to taste
  • Energy 1010kj 243kcal 12%
  • Fat 15g 21%
  • Saturates 3g 16%
  • Sugars 8g 9%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 11.2g Protein 13.4g Fibre 4g


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