Salad with Boiled Beef Heart, Egg, and Horseradish
Boiled heart and egg provide plenty of protein, iron, and B vitamins, so the salad is filling even in a small portion. Horseradish sharpens the flavor without sugar or heavy sauces, while cucumber keeps it fresh. The result is a dense but keto-friendly everyday salad.
First prepare the Boiled Beef Heart recipe and take ready boiled heart (100 g). Grate it coarsely or slice it into very thin strips. Prepare cucumber (50 g) and egg (50 g) the same way, and cut red onion (10 g) into thin strips. Tear romaine leaves (20 g) by hand.
Mix sour cream 30% (30 g), Greek yogurt (10 g), and prepared horseradish (10 g). Season with salt (to taste) and black pepper (to taste) so the dressing tastes lively but not harsh.
Combine the heart, cucumber, egg, onion, and lettuce in a bowl, add the dressing, and toss gently. Serve at once or let the salad stand for 3-5 minutes so the flavor settles.
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