Beet and Egg Salad Recipe
Follow this recipe to prepare a delicious Beet and Egg Salad, a refreshing and nutritious dish featuring beets, boiled eggs, and a tangy dressing.
Equipment
- 1 Saucepan For boiling the eggs
- 1 Baking sheet For roasting the beets
- 1 Mixing Bowl For assembling the salad
Ingredients
- 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
Instructions
- 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.
Notes
For a vegan version, omit the eggs and substitute with tofu or chickpeas.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 93mgSodium: 210mgPotassium: 320mgFiber: 3gSugar: 8gVitamin A: 25000IUVitamin C: 8.3mgCalcium: 400mgIron: 0.3mg
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