Beetroot, Beef and Eggs Salad | Easy and Healthy

If you are looking for a salad packed with protein, look no further. This salad is not only easy to make but also healthy and delicious!
Recipe: Beetroot, Beef and Eggs Salad | Easy and Healthy
Serves 3
Ingredients:
600g (21.2 oz) of beetroots, boiled
200g (7.1 oz) of beef steak
3 large, boiled eggs
1 small red onion
3 tablespoons of chopped parsley
2 tablespoons of extra virgin olive oil
2 tablespoons of white wine vinegar
½ tablespoon of brown sugar
Salt and black pepper
Instructions:
1. Cut the beef into thin strips. On medium-high heat, heat some light olive oil. Add the beef strips, season with salt and pepper. Cook for 3 minutes, flip over halfway. Set aside and allow to cool down.
2. Thinly slice the onion. Transfer to a bowl. Add the vinegar, sugar and ¼ teaspoon of salt. Mix until combined. Allow to rest at room temperature for about 10 minutes.
3. Slice the boiled eggs and cut the beetroot into strips.
4. In a large bowl, add the beetroot strips, beef, eggs, the marinated onion, parsley, olive oil, 1 teaspoon of salt and ½ teaspoon of black pepper or to taste. Mix until combined.
5. Serve immediately.
Notes/Tips:
- The salad can last in the fridge in an airtight container for up to 3 days.
- Lemon juice can be used instead of white wine vinegar.