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Beet and Egg Salad

Beet and Egg Salad Recipe

If you are looking for a nutritious and vibrant dish, Beet and Egg Salad is an excellent choice. This colorful salad combines the earthy sweetness of beets with the rich, creamy texture of eggs for a satisfying meal. Perfect for lunch or dinner, this dish is not only delicious but also packed with essential nutrients, making it a wholesome addition to your diet.

Tips to Make the Beet and Egg Salad Recipe:

1. Roast the Beets: Roasting beets enhances their natural sweetness and gives them a delightful texture. Preheat your oven to 400°F (200°C), wrap the beets in aluminum foil, and roast them for about 45-60 minutes or until tender.

2. Boil the Eggs: To get perfect hard-boiled eggs, place them in a pot of cold water, bring to a boil, and then simmer for 9-12 minutes. Immediately immerse them in ice water to stop the cooking process.

3. Use Fresh Greens: Adding fresh greens like spinach or arugula not only enhances the flavor but also boosts the nutritional value of your salad. Wash and dry the greens thoroughly before using them.

4. Make a Simple Dressing: A light vinaigrette made from olive oil, lemon juice, salt, and pepper complements the salad perfectly. You can whisk these ingredients together in a small bowl and drizzle over the salad just before serving.

5. Add Some Crunch: For extra texture, consider adding some chopped nuts like walnuts or almonds. They provide a nice crunch and additional nutrients.

How to Make Beet and Egg Salad Recipe?

Beet and Egg Salad Recipe

Beet and Egg Salad Recipe

Michelle Kim
Follow this recipe to prepare a delicious Beet and Egg Salad, a refreshing and nutritious dish featuring beets, boiled eggs, and a tangy dressing.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 4
Calories 150 kcal


  • 1 Saucepan For boiling the eggs
  • 1 Baking sheet For roasting the beets
  • 1 Mixing Bowl For assembling the salad


  • 3 medium Beets Trimmed and scrubbed
  • 4 Eggs Hard-boiled
  • 1/2 cup Red onion Thinly sliced
  • 1/4 cup Fresh dill Chopped
  • to taste Salt
  • to taste Black pepper
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice Freshly squeezed
  • 1 tbsp Dijon mustard
  • 1 tsp Honey
  • 1 clove Garlic Minced


  • Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 35-40 minutes or until tender. Let cool, then peel and cut into cubes.
  • While the beets are roasting, place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to a bowl of ice water to cool. Peel and quarter.
  • In a mixing bowl, combine roasted beets, hard-boiled eggs, red onion, and fresh dill.
  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic until well combined.
  • Pour the dressing over the beet and egg mixture. Season with salt and black pepper to taste and toss gently to combine.
  • Serve chilled or at room temperature.


For a vegan version, omit the eggs and substitute with tofu or chickpeas.


Serving: 100gCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 93mgSodium: 210mgPotassium: 320mgFiber: 3gSugar: 8gVitamin A: 25000IUVitamin C: 8.3mgCalcium: 400mgIron: 0.3mg
Keyword Beet and Egg Salad, healthy, Nutritious, Refreshing, Vegetarian
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