Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
You can either use pre-cooked beetroot from the grocery store or roast them yourself, however this takes a bit longer! How to roast your beetroot: Preheat your oven to 200°C (400°F). Wash the beetroots thoroughly, leaving the skin on. Place them on a baking tray and roast for 40-50 minutes, or until tender when pierced with a knife. Remove from the oven and let them cool slightly. Once cool enough to handle, you can peel off the skin (it should slide off easily) or leave it on for extra nutrients, and cut the beetroots into bite-sized cubes. Set aside.
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For
1
M
I
3
large
Beetroots (~200g)
1
large
Egg
1/2
medium
Avocado
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Per Serving
Fat
61g
Saturates
9g
Carbs
35g
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Cook along with all of our recipes
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Mix and match ingredients based on what you have! Use pre-cooked or vacuum-packed beetroots to save time, or replace them with roasted sweet potato or butternut squash. Swap walnuts for pecans, almonds, or pumpkin seeds. Add a handful of arugula or spinach for extra greens, or toss in some crumbled feta or goat cheese for more protein and flavor. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
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Made it?
a piece of (crispy) bread!
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Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
You can either use pre-cooked beetroot from the grocery store or roast them yourself, however this takes a bit longer! How to roast your beetroot: Preheat your oven to 200°C (400°F). Wash the beetroots thoroughly, leaving the skin on. Place them on a baking tray and roast for 40-50 minutes, or until tender when pierced with a knife. Remove from the oven and let them cool slightly. Once cool enough to handle, you can peel off the skin (it should slide off easily) or leave it on for extra nutrients, and cut the beetroots into bite-sized cubes. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
3
large
Beetroots (~200g)
1
large
Egg
1/2
medium
Avocado
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
61g
Saturates
9g
Carbs
35g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Mix and match ingredients based on what you have! Use pre-cooked or vacuum-packed beetroots to save time, or replace them with roasted sweet potato or butternut squash. Swap walnuts for pecans, almonds, or pumpkin seeds. Add a handful of arugula or spinach for extra greens, or toss in some crumbled feta or goat cheese for more protein and flavor. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
a piece of (crispy) bread!
Cancel
