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High Protein Beet Salad

recipe 35 min
Total 383 Kcal 28 g protein 34 g carbs 18 g fat

Ingredients for serving

  • 20 g Beet, Beetroot, Raw 2 x slice, chopped, cubed, whole (10g)
  • 100 g Egg, whole, boiled 1 x unit (100g)
  • 80 g Bell pepper (green/yellow/red) 1 x medium (80g)
  • 20 g Yogurt, Greek, plain, nonfat
  • 15 g Horseradish, prepared 1 x tbsp (15g)
  • 36 g Lettuce, green leaf, raw 1 x cup shredded (36g)
  • 8 g Dill weed, fresh 1 x cup sprigs (8.9g)
  • 10 g Nuts, walnuts, english
  • 5 g Lemon juice, raw 1 x wedge yields (5.9g)
  • 0 g Salt, table 1 x dash (0.4g)
  • 2 g Spices, pepper, black 1 x tsp (2.1g)
  • 100 g Lentils, sprouted, cooked, .. 1 x unit (100g)

Instructions

  • Prepare the salad dressing by mixing – Greek yogurt, dill, horseradish and lemon juice.
  • Boil the eggs; it would be better if the yolk is soft and runny inside.
  • Take a big bowl, add green leaves, chopped beet, sprouts, bell pepper salt and pepper and toss them.
  • Cut the eggs into halves and add to beet salad along with walnuts.
  • Drizzle the dressing on the top and serve.