Lunch/ Salads/ Takeaway/ whole30

Beetroot salad with egg and chives

Beetroot salad with egg and chives | realfood.blog

It’s been raining cats and dogs all day today. Of course we picked today to go out for a shopping expedition… We both had the day off which doesn’t happen all that often and so that seemed like a good time… Turns out we were the only souls on the street. Imagine how bad the weather was!

So over to the salad of the day. Perfect for when you want a little sunshine in your life and the weather is not cooperating. It’s with egg and beetroot. Always a golden combination in my book. We used the beets precooked, so if you have raw beets make sure to add the extra time needed to cook them.

Print

Beetroot salad with egg and chives

Beetroot salad with egg and chives | realfood.blog
  • Author: thepaleogirl
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 people
  • Category: salads

Ingredients

  • 6 eggs
  • 500 gr cooked beetroot
  • 100 gr walnuts
  • 3 gherkins
  • chives

Dressing:

  • 4 tbsp mayonaise
  • 2 tbsp sweet chili sauce (if without sugar!)
  • 1 tbsp apple vinegar
  • 1 tsp chili flakes
  • 1/2 tsp chili powder
  • pepper
  • salt

Instructions

  1. Cut the beetroot into small cubes while boiling the eggs until firm
  2. Peel the eggs and also cut into cubes. Add to the beetroot. Chop the walnuts and cut the gherkins in small cubes as well. Add to the beet mixture
  3. Make the dressing by combining the ingredients. Taste if it needs anything and add pepper and salt to taste. Sprinkle the chives on top

Notes

When you’re doing a whole30 you might want to substitute the sweet chili for something that contains no sugar.

Never want to miss another real food recipe?

Sign up for the newsletter and you will receive the occassional email with news from me!

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

You Might Also Like

No Comments

Leave a Reply