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Roasted Beet and Egg Salad

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5/5 - 3 Ratings
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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

Ingredients

  • 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

Directions

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.

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Roasted Beet and Egg Salad

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

Ingredients

  • 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

Directions

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.