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Roasted beetroot salad

Roasted beetroot salad
Julie van den Kerchove
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Roasted beetroot salad

Julie van den Kerchove

Did you know that beetroot can help you recover faster after exercise and improve your stamina? Just like arugula, spinach and celery, the vegetable is rich in nitrate, a substance that promotes the energy production of your muscle cells. Here I combine the beetroot with crispy pumpkin seeds, creamy avocado and a fresh yoghurt dressing. Also delicious with some fresh look!

Macros(per serving)

582Kcal

Fat

63% (41 g)

Protein

9% (13 g)

Carbs

28% (41 g)

20 g Net, 21 g Fiber

Rate

Ingredients

Servings

Olive oil (extra vierge)
1 Tbsp
Red Beets
1 piece
Green beans
100 g
Romain lettuce
1 crop
Avocado
12 piece
Mixed sprouts
1 hand
Dried thyme
to taste
Celtic sea salt
to taste
Pumpkin seeds
12 Tbsp
Almond flakes
12 Tbsp
Yogurt dressing
Coconut yogurt
2 Tbsp
Lemon juice
12 Tbsp
MCT oil
12 Tbsp
Black pepper
to taste
Celtic sea salt
to taste
Fresh chives
for garnishing

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

20 min

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Details

Allergens

Nuts, Fruit, Legumes, Citrus, Seeds

Diet

Keto, Vegetarian, Vegan

Course

Side dish

Cooking equipment

Oven

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