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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.