Vinaigrette salad with beans and egg

Name: Vinaigrette salad with beans and egg
Prep time: 1 h
Total time: 1 h
Ingredients: 2 pcs Beetroot; 2 pcs Potato; 1 pcs Carrot; 2 pcs Pickled cucumbers; 150 g Sauerkraut; 250 g Canned white beans; 3 pcs Egg; 1 tbsp Sunflower oil; 20 g Spring onion

The classic beetroot salad with beans and eggs added for protein.

Per serving: 288 kcal
Time: 60 min
Servings: 4

Protein, fat and carbs per serving

Protein: 14 g 19% of calories
Fat: 10 g 31% of calories
Carbs: 36 g 50% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 4 servings

Beetroot 2 pcs
Potato 2 pcs
Carrot 1 pcs
Pickled cucumbers 2 pcs
Sauerkraut 150 g
Canned white beans 250 g
Egg 3 pcs
Sunflower oil 1 tbsp
Spring onion 20 g

Method

Boil the beetroot for 45 minutes, the potatoes and carrot for 20 minutes and the eggs for 9 minutes. Cool and peel.
Dice the vegetables, pickles and eggs into even cubes. Toss the beetroot with the oil first so it doesn't stain everything else.
Mix everything with the sauerkraut and rinsed beans.
Scatter with green onion. Salt is usually unnecessary — the pickles and sauerkraut are enough.