Beetroot salad with turkey and eggs

Name: Beetroot salad with turkey and eggs
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 520 g Beetroot; 400 g Turkey breast; 4 pcs Egg; 80 g Semi-hard cheese; 230 g Greek yogurt; 20 g Tomato paste; Parsley, to taste; Salt, to taste; Ground black pepper, to taste

A hearty salad of roasted beetroot, turkey, eggs and cheese in a yogurt dressing.

Per serving: 339 kcal
Time: 90 min
Servings: 4

Protein, fat and carbs per serving

Protein: 38 g 45% of calories
Fat: 14 g 37% of calories
Carbs: 15 g 18% 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 520 g
Turkey breast 400 g
Egg 4 pcs
Semi-hard cheese 80 g
Greek yogurt 230 g
Tomato paste 20 g
Parsley to taste
Salt to taste
Ground black pepper to taste

Method

Wrap the beetroot in foil and roast at 190 °C for 45–60 minutes, then cool and coarsely grate.
Roast the turkey fillet at 190 °C for 30–40 minutes and cool it. Hard-boil the eggs, cool and grate them.
Dice the turkey, grate the cheese, chop the herbs and combine everything with the beetroot and eggs.
Stir the yogurt with the tomato paste, season with salt and pepper, dress the salad and let it stand for about 30 minutes.