Turkey, Potato, Beet, Pea and Green Bean Salad

Ingredients

• Turkey Breast200 g
• Potato1/2 medium (90 g)
• Beets1 count (80 g)
• Green Beans1/2 cup (50 g)
• Peas1/4 cup (50 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Boil water in a pot over high heat. In the meantime, wash and cut the potatoes into pieces.

3. 3

   Step 3

   Once boiling, add the potato. Let boil for 8-10 minutes until soft. Drain.

4. 4

   Step 4

   Then boil water in another pot and add a pinch of salt. Cut off the ends of the green beans and cut into 2-3 parts.

5. 5

   Step 5

   Add the green beans with the peas and boil for about 6 minutes. Then remove and drain.

6. 6

   Step 6

   At the same time, heat half the oil in a pan over high heat. Cut the turkey into bites and add salt and pepper.

7. 7

   Step 7

   Once heated, add the turkey and brown all its sides. This will take 3-4 minutes.

8. 8

   Step 8

   Then lower the heat to medium and continue cooking until well cooked. Set aside.

9. 9

   Step 9

   Peel the beets, dice and put in a bowl with the green beans, peas, potato and turkey.

10. 10

    Step 10

    Season with the remaining oil, lemon juice and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey, Potato, Beet, Pea and Green Bean Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.