Beet, Egg and Pecan Salad

Ingredients

• Beets1 count (80 g)
• Egg2 count (110 g)
• Pecans5 half (20 g)
• Olive Oil1/2 tablespoon (5 ml)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets. If not, boil for 30 - 40 minutes.

2. 2

   Step 2

   Boil the eggs for 8-10 minutes. Drain, allow the eggs to slightly cool and peel.

3. 3

   Step 3

   Peel and cut the beet into small pieces.

4. 4

   Step 4

   Chop the pecans and the hard-boiled egg.

5. 5

   Step 5

   In a bowl mix the beet, pecans and egg.

6. 6

   Step 6

   For the dressing: Mix olive oil with vinegar and season with salt and pepper. If you wish, you can replace the vinegar with lemon juice.

7. 7

   Step 7

   Pour the dressing on the salad and mix well. Optional: You can add 1/2 clove of chopped garlic.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beet, Egg and Pecan Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.