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beetroot-salad
 
6th April 2019

Beetroot Salad

INGREDIENTS  I  SERVES 2:
2 eggs
1 pack of cooked beetroot
2 pears
pepper
basil
walnut oil

PREP: 5M  I  COOKING: 10M

INSTRUCTIONS:

Cook the eggs for 10 minutes.

Pour the liquid out of the beetroot pack and cut the balls into slices.

Halve a pear, remove the seeds and cut into pieces.

Mix all ingredients, spice with pepper and top with basil and walnut oil.

 

Health

The longer food stays in the stomach, the longer our stomach feels full. That's why three bigger meals a day are better than many smaller ones. The body needs time to realize that its hunger is over. This takes about 20 minutes. Protein-rich foods such as eggs help to keep blood sugar levels constant. The beetroot is the perfect vegetable for our intelligence. Even when cooking, the essential vitamins and minerals are still there. Researchers at Wake University discovered that beetroot keeps our brains young. That's the nitrate in the beetroot. This promotes the building of nitric oxide in the blood.

 

Pleasure

Keep the salad in the fridge for the next day and put in the pear fresh.

 
 

 

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