Roasted Beets with Jammy Eggs and Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Beets with Jammy Eggs and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Roasted Beets with Jammy Eggs and Fresh Greens

A vibrant, nutrient-packed dish featuring tender roasted beets paired with perfectly jammy eggs (made with a blend of whole eggs and egg whites for an extra protein boost) on a bed of crisp, fresh greens. The subtle sweetness of the beets, the rich creaminess of the eggs, and a light drizzle of olive oil and seasoning create a delightful harmony of flavors and textures that's as visually appealing as it is nourishing.

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NUTRITION

255kcal
Protein
13.6g
Fat
10.1g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Beets (280g total)

3 Whole Eggs

4 Egg Whites

2 cups Mixed Greens

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly. Trim the ends and wrap each beet individually in aluminum foil.

  • 2

    Place the wrapped beets on a baking sheet and roast in the preheated oven for about 40-45 minutes, or until they are tender when pierced with a fork.

  • 3

    While the beets are roasting, prepare the jammy eggs. Bring a pot of water to a gentle boil. Carefully add the 3 whole eggs and 4 egg whites. Boil for about 6-7 minutes for jammy, slightly soft centers.

  • 4

    Once done, transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs gently.

  • 5

    Wash and dry the mixed greens. Arrange them on a plate. Once the beets have cooled slightly, peel and slice them into rounds or wedges.

  • 6

    Place the sliced roasted beets onto the bed of greens. Cut the jammy eggs in halves or quarters and gently arrange them on top.

  • 7

    Drizzle with olive oil and season with salt and pepper to taste. Serve immediately and enjoy the combination of earthy sweetness, creamy eggs, and fresh crisp greens.

Roasted Beets with Jammy Eggs and Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Beets with Jammy Eggs and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Roasted Beets with Jammy Eggs and Fresh Greens

A vibrant, nutrient-packed dish featuring tender roasted beets paired with perfectly jammy eggs (made with a blend of whole eggs and egg whites for an extra protein boost) on a bed of crisp, fresh greens. The subtle sweetness of the beets, the rich creaminess of the eggs, and a light drizzle of olive oil and seasoning create a delightful harmony of flavors and textures that's as visually appealing as it is nourishing.

NUTRITION

255kcal
Protein
13.6g
Fat
10.1g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Beets (280g total)

3 Whole Eggs

4 Egg Whites

2 cups Mixed Greens

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly. Trim the ends and wrap each beet individually in aluminum foil.

  • 2

    Place the wrapped beets on a baking sheet and roast in the preheated oven for about 40-45 minutes, or until they are tender when pierced with a fork.

  • 3

    While the beets are roasting, prepare the jammy eggs. Bring a pot of water to a gentle boil. Carefully add the 3 whole eggs and 4 egg whites. Boil for about 6-7 minutes for jammy, slightly soft centers.

  • 4

    Once done, transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs gently.

  • 5

    Wash and dry the mixed greens. Arrange them on a plate. Once the beets have cooled slightly, peel and slice them into rounds or wedges.

  • 6

    Place the sliced roasted beets onto the bed of greens. Cut the jammy eggs in halves or quarters and gently arrange them on top.

  • 7

    Drizzle with olive oil and season with salt and pepper to taste. Serve immediately and enjoy the combination of earthy sweetness, creamy eggs, and fresh crisp greens.