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Beetroot & Egg Salad

  • difficulty

    easy

  • serves

    1

  • cooks in

    0 to 15 mins

  • calories

    404 per serving

Ingredients

  • 3 medium cooked beetroot (cut into quarters)
  • 2 hard boiled eggs (cut into quarters)
  • 1 handful rocket or baby lettuce leaves
  • 1 tsp savoury seed mix (omit from 30 day lean)

Cooking Directions

  1. Combine all ingredients and dress with olive oil and balsamic vinegar (approx 1 tbsp of each).