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Beetroot and Boiled egg Salad

 
 This beetroot and boiled egg salad is one of my favorite way of using beetroots, fresh and zingy. It is a good lunch option and so easy to make. It can be served warm or cold.

Beetroot and Boiled Egg Salad

Total Time: 50 minutes

Number of servings: 2

Per Serving 240 calories

Fat 19 g

Carbs 11 g

Protein 8 g

2


Beetroot and Boiled Egg Salad

Ingredients

2 boiled beetroots

2 boiled carrots

2 hard boiled eggs

Dressing

1/2 red onion finely chopped

Salt to taste

2 table spoon olive oil

Pepper to taste

1 table spoon of lemon juice

Instructions

  1. Use a big pot to boil the beetroots and whole carrots until soft. Cut the beetroots into halves if big. 
  2. Boil the eggs in a different pot as it takes less time. 
  3. Meanwhile, prepare the dressing putting all the rest of the ingredients in a small bowl. Mixing well
  4. Let the beetroot,carrot and egg cool down after boiling then peel and slice. Add the dressing and mix well. 
 
(You can also add boiled potatoes in)
 
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