Egg, Cheese and Beetroot Salad

Shared by @milanesawas · Makes 1 porción · Salads

Ingredients

• 1 1 porción Huevo
• 1 1 porción Remolacha rallada
• 20 gramos creme de ricota light

Instructions

1. 1. Place the whole egg in boiling water and cook for 10 minutes.
2. 2. Peel the beet, wash it under running water, and cut it into your desired shape.
3. 3. Take 20g of ricotta cheese and slice it.
4. 4. Once the egg is cooked, slice it and place it on a plate with the rest of the ingredients. Add seasonings to taste.
5. Enjoy your salad.

Nutrition per serving

• Calories: 202
• Protein: 16.2g
• Carbs: 7.5g
• Fat: 11.9g
• Fiber: 3.6g
• Sugars: 6.1g
• Sodium: 700mg

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