Power salad


  1. Mix the dressing ingredients together.
  2. Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).
  3. Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts
  4. Top with the dressing and serve immediately.
  5. Toast the rye bread and add the topping of your choice

Recipe from www.lovebeetroot.co.uk

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Serve with 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini


For the dressing:
50g natural organic yogurt or soya yogurt
4g (1 teaspoon) fresh dill - finely chopped
10g (1 teaspoon) horseradish
2 tablespoons fresh lemon juice
For the salad:
2 Omega-3 eggs hard boiled or poached
80g cooked beetroot - chopped
60g yellow pepper - chopped
40g (2 tablespoons) sprouted beans and lentils (supermarket mix)
2 handfuls (40g) of mixed leaves - washed and drained
6 walnut halves
Rock salt to taste


Time: 10 mins
Serves: 2
Nutrition: 124 cals, Fat 9g, sat fat 1.7g