Beetroot, pepper and walnut 'power' salad recipe
Protein-packed salad with a yoghurt, dill and horseradish dressing.
Ingredients
- 2 hard-boiled or poached eggs
- 80 g cooked beetroot, chopped
- 60 g yellow pepper, chopped
- 40 g sprouted beans and lentils
- 2 handfuls mixed leaves, washed and drained
- 6 walnut halves
- 2 hard-boiled or poached eggs
- 2.8 oz cooked beetroot, chopped
- 2.1 oz yellow pepper, chopped
- 1.4 oz sprouted beans and lentils
- 2 handfuls mixed leaves, washed and drained
- 6 walnut halves
- 2 hard-boiled or poached eggs
- 2.8 oz cooked beetroot, chopped
- 2.1 oz yellow pepper, chopped
- 1.4 oz sprouted beans and lentils
- 2 handfuls mixed leaves, washed and drained
- 6 walnut halves
- 50 g natural yoghurt or soya yoghurt
- 1 tsp fresh dill, finely chopped
- 1 tsp horseradish
- 2 tbsp fresh lemon juice
- 1.8 oz natural yoghurt or soya yoghurt
- 1 tsp fresh dill, finely chopped
- 1 tsp horseradish
- 2 tbsp fresh lemon juice
- 1.8 oz natural yoghurt or soya yoghurt
- 1 tsp fresh dill, finely chopped
- 1 tsp horseradish
- 2 tbsp fresh lemon juice
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Mix the dressing ingredients together.
- Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).
- Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans 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.
This recipe was devised for www.lovebeetroot.co.uk
You might also like:
Jamie Oliver's modern Greek salad recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature