Promotions and Offers
Egg salads mixed in with fresh beets makes this classic even more vibrant for summer. Our beet and egg salad is served on crusty french bread and served with champagne. |
Arrow Created with Sketch. Back to The Recipes

Roasted Beet and Egg Salad

  • Better Desk Lunches
  • Meals
  • Snacks and Apps
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 3 Ratings
Prep Time 20 minutes
Cook Time
Serving Yield 2-4 servings

Egg salad is already a power-packed meal, so adding beets to the mix just means even more goodness (think antioxidants, Vitamin C, and fiber), which all comes with an earthy roasted flavor. Olive oil and balsamic vinegar play beautifully off the natural sweetness of red beets, meaning one bite of this egg salad tastes as incredible as it looks.

By: Rural Mom


  • 4 Pete and Gerry's Organic Eggs, hard-boiled and chopped
  • 4 medium red beets
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon brown mustard
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

Nutritional Information

Servings: 4

Amount Per Serving: Calories 150, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 210mg (9% DV), Total Carb. 9g (3% DV), Fiber 2g (8% DV), Sugars 6g, Protein 8g, Vitamin A (15% DV), Vitamin C (15% DV), Calcium (6% DV), Iron (10% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Preheat oven to 400F. Remove stems from beets, then rub the skin of each beet with olive oil and season with salt and pepper. Wrap each beet in foil and bake for 1 hour. Remove from oven and let cool.

Step 2

Remove skins from roasted beets, then chop beets into small bite-sized pieces and set aside.

Step 3

In a medium size bowl, add 1 tablespoon olive oil, dill, balsamic vinegar, and mustard. Season with salt and pepper to taste, then stir to fully combine.

Step 4

Add beets to bowl with dressing and gently stir to fully coat. Gently fold in eggs until salad is well combined. Serve immediately atop toasted slices of French bread, alongside a pretzel bun, or in lettuce wraps.

Farm Team Tips:

For an easy make ahead lunch, refrigerate egg salad in a sealed container for up to 5 days.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!



* Required



August 31, 2019

Looks yummy

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

August 31, 2019

We think so too, Sara! Hope you get the chance to try it!

Reply Page 1 Created with Sketch.

Related Recipes