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Beetroot, Egg + Smoked Salmon Pot

Serves 4

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RECIPE DETAILS
RANGE STRENGTH
SERVES 4

INGREDIENTS

Main
eggs (that will be soaked in beetroot juice)
2
fresh beetroot juice (blend finely and strain)
100g
natural yoghurt
120g
smoked salmon
160g
rocket leaves
20g
salt
0.5g
pepper
0.5g
lemon juice
4g

METHOD

To make beetroot juice peel blend and finely and strain, set aside for egg.
Boil the eggs for 6 minutes, refresh and peel – soak in beetroot juice overnight.
Season the yoghurt with the lemon etc.
Layer all the ingredients separately.
Top with the halved eggs.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 144g
% RNI
Energy kJ
562
6%
813
9%
Energy kcal
135
6%
195
9%
7.9g
11%
11.4g
16%
2.2g
11%
3.2g
16%
1.7g
1%
2.5g
2%
1.2g
20%
1.7g
29%
Protein
14.2g
-
20.5g
-
Carbohydrates
1.8g
-
2.9g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.