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Potato and beetroot salad with feta and celery

Fiber-rich dinner, perfect chice during a period of losing weight

20 min - 609 kcal - 8 ingredients

Potato and beetroot salad with feta and celery

Ingredients (per serving)

100 g     Cooked beetroot
425 g           Potato Cubes
50 g       Frozen green peas
3 tbs            Fresh Dill
1 tbs     Low-fat quark
1 tbs       Yogonnaise
1 pcs       Celery stalks
40 g         Feta

Preparation steps

  1. Boil the potato cubes for 10 minutes. Add the peas in the last 2 minutes.
  2. Drain the beets and cut into slices. Cut the dill finely and the celery into pieces.
  3. Drain the potatoes and mix with the beets, dill, green peas and celery in a salad bowl. Season to taste with pepper.
  4. Make a dressing with the quark and the yogonaise in a bowl. Mix the dressing with the salad.
  5. Sprinkle the salad with feta cheese and add to a plate

Nutritional values (per serving)

Energy     609 kcal
Carbs     89 g
Protein     20 g
Fats       16 g
Fiber       13 g

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