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Salad with Beetroot and Egg

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Salad with Beetroot and Egg

The perfect salad with beetroot and egg recipe with a picture and simple step-by-step instructions.

  • 2 Eggs
  • 1 bunch Fresh radishes
  • 200 g Cucumber fresh
  • 250 g Beetroot
  • 250 g Leaf lettuce e.g. lollo rosso, frisee lettuce, lamb’s lettuce
  • 2 tbsp White wine vinegar
  • Salt
  • Pepper
  • 1 tsp Honey liquid
  • 1 tbsp Linseed oil
  • Whole grain bread
  1. Boil the eggs until soft. Wash and clean the radishes and cucumber. Cut into thin slices. Cut the beetroot into slices. Clean, rinse, drain and tear the lettuce.
  2. For the dressing, mix together salt, white wine vinegar, pepper and honey. Withdraw the linseed oil. Peel and halve the eggs. Mix the salad ingredients and dressing. Serve with the egg halves. I served whole wheat bread with it. I wish you a good appetite!
Dinner
European
salad with beetroot and egg

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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