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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 (150g peeled beetroot blended finely with a 50g water and strained)
100g
smoked salmon
160g
Icelandic style yoghurt
120g
lemon, juiced
¼
salt
0.5g
pepper
0.5g
rocket leaves
40g

METHOD

To make beetroot juice peel blend and finely and strain, set aside for the eggs.
Boil the eggs for 6-7 minutes (or less if you like the yolks soft), refresh under cold water and carefully peel – soak in the beetroot juice overnight.
Season the yoghurt with the lemon etc.
Layer all the ingredients starting with the rocket and finishing with the egg.
Top with the halved egg.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 111g
% RNI
Energy kJ
489
5%
541
6%
Energy kcal
117
5%
129
6%
6.0g
8%
6.6g
9%
1.5g
7%
1.6g
8%
1.3g
1%
1.5g
1%
1.3g
21%
1.4g
23%
Protein
14.4g
-
15.9g
-
Carbohydrates
1.4g
-
1.6g
-

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.