While we were traveling through Ireland, I was thrilled to see root vegetables like beets served at many pubs and bed & breakfast houses we visited. At a lovely stop in Galway, I tried sliced candied beets with sliced eggs on toast. Would have never thought to pair beets with eggs and I quickly learned it was a genuinely great match! Thanks to my partnership with Pete and Gerry’s Organic Eggs, I was inspired to try this pairing at home and created Farm Fresh Egg Beet Salad – a delicious savory seasonal dish that’s quick and easy to make!
Carrots, parsnips, sweet potatoes, ginger, turnip and beets are all amazing, nutrient dense powerhouse root vegetables. I have yet to meet a root vegetable I wouldn’t love to invite into the Rural Mom kitchen but beets are certainly one of my all-time favorites. Chock full of antioxidants, vitamin C and fiber with a natural earthy and sweet flavor that comes out in full force when roasted, what is there not to love about beets?!
When you pair beets with eggs, which are protein powerhouses and rich sources of vitamins and minerals, you have a ridiculously delicious, good for the body and soul dish! Exactly the fuel your body craves during the busy (and often stressful) holiday season.
This make-ahead salad will help you to serve lunch or dinner lickety-split during the holidays, too. Plus, it’s super festive with it’s bright reddish color, perfect for the holiday season. You can easily serve this Farm Fresh Egg Beet Salad on a bed of lettuce of slice of French bread for lunch.
For dinner, buff up the dish by serving it with a warm, comforting bowl of soup. Want to be extra festive? Serve it alongside Split Pea Soup for a really fun green and red holiday combo.
I try to grow beets all year long, but they are definitely their seasonal best in the fall and winter. No beets in your garden, no worries! There are plenty for sale at your local grocer and some are even pre-roasted or steamed for immediate enjoyment.
The same holds true for eggs, I enjoy raising chickens, so we generally have them on hand, but during the winter months, egg production is generally very low. To supplement our eggs in the winter-time, I turn to brands like Pete and Gerry’s Organic Eggs because I trust that they will be of the same quality as eggs from chickens we raise on our own.
Pete and Gerry’s raise their hens on a free-range farm (just like my own,) Certified Humane, and they are organic, with no GMOs or antibiotics, chemical-free and pesticide-free. This may be a sponsored recipe post, but this is a company I truly admire and I would include in my recipe making, regardless. They are that excellent!
Rural Mom’s Farm Fresh Egg Beet Salad
Ingredients:
4 eggs, hard-boiled
4 medium beets, cooked
1 teaspoon Balsamic Vinegar
1 Tablespoon brown mustard (Deli style mustard)
2 Tablespoons fresh dill, chopped
1 Tablespoon olive oil
Salt and pepper
BEET KITCHEN TIPS: If you are not familiar with cooking beets, the most common methods are boiling, steaming or roasting. I generally prefer to roast beets as it really brings out the full vibrancy of the vegetable, resulting in the best flavor. You can roast them whole, exactly like you might roast a potato. Cut the stems from the beet. Rub the skin with a little olive oil, salt and pepper. Wrap each beet in foil. Heat in the oven at 400 degrees Fahrenheit for 1 hour. Remove from the oven and allow to cool. Remove skins, then chop for your Farm Fresh Egg Beet Salad.
EGG KITCHEN TIPS: If you are not familiar with hard-boiling eggs, the most common method is pan boiling. You can also hard boil eggs in a pressure cooker and your oven. Use the method you are most comfort with! For pan boiling, lay eggs on the bottom of a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel, then chop for your Farm Fresh Egg Beet Salad.
Directions:
In a medium size bowl, add olive oil, dill, balsamic vinegar and mustard. Add in a pinch of salt and pepper, to taste. Stir to fully combine ingredients.
Add beets, gently stir to fully coat beets with olive oil mixture.
Add eggs. Gently fold in eggs to the mix until eggs are coated with olive oil mixture and fully incorporated throughout the salad.
Serve immediately or refrigerate in a sealed container for later use. I find that the egg beet salad will generally easily last 4-5 days when refrigerated properly, but always refer to food safety standard guidelines for proper storage methods and times.
My favorite way to serve my Farm Fresh Egg Beet Salad is as an open-faced sandwich atop a slice of toasted French or Italian bread. It’s also great served with a pretzel bun, Ciabatta bread or atop a few lettuce leaves.
Ingredients
- 4 eggs, hard-boiled
- 4 medium beets, cooked
- 1 teaspoon Balsamic Vinegar
- 1 Tablespoon brown mustard (Deli style mustard)
- 1 Tablespoon olive oil
- 2 Tablespoons fresh dill, chopped
- Salt and pepper
Instructions
- In a medium size bowl, add olive oil, dill, balsamic vinegar and mustard. Add in a pinch of salt and pepper, to taste. Stir to fully combine ingredients.
- Add beets, gently stir to fully coat beets with olive oil mixture.
- Add eggs. Gently fold in eggs to the mix until eggs are coated with olive oil mixture and fully incorporated throughout the salad.
- Serve immediately or refrigerate in a sealed container for later use. I find that the egg beet salad will generally easily last 4-5 days when refrigerated properly, but always refer to food safety standard guidelines for proper storage methods and times.
- My favorite way to serve my Farm Fresh Egg Beet Salad is as an open-faced sandwich atop a slice of toasted French or Italian bread. It’s also great served with a pretzel bun, Ciabatta bread or atop a few lettuce leaves.
Do you have a favorite make-ahead dish for the holiday season?
