Easter Egg Salad With Beets Recipes

EASTER EGG SALAD WITH BEETS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
• Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.

CURRIED EGG SALAD WITH PICKLED BEETS

Steps:

• Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl.
• Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives.
• Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets.

EGG SALAD WITH BEETS

Steps:

• Combine hard boiled eggs with beets, vinegar, salt, sugar and water into an airtight container and cover, allowing to pickle in the fridge for at least 2 hours up to overnight.
• Once eggs are bright magenta, rough chop them and combine with tarragon, mayo, mustard, pickle relish and salt and pepper in a large bowl and mix to combine. Make sure to smash up the yolks.
• Spread salad onto white bread and cut off the crusts and cut into smaller triangles or squares.
• Serve cold.

POTATO AND BEET SALAD

Steps:

• Mix all salad dressing ingredients in a large bowl.
• Toss remaining ingredients into the large bowl with dressing, toss to coat.
• Chill for at least 1 hour overnight is best.
• Top with sliced egg and sprinkle paprika.

PAPA'S FAVORITE BEET SALAD

Steps:

• Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
• Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

BEET SALAD

Steps:

• Place beets, celery, onion, chopped egg, and pickle in a mixing bowl.
• Stir together celery seed, salt, pepper, vinegar, oil and sugar until blended and sugar dissolves.
• Pour dressing over vegetables and stir to mix.
• Cover and refrigerate 6 hours or overnight before serving.

EASTER EGG SALAD WITH BEETS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
• Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.

ROASTED BEETROOT & EGG SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Pop the beetroot in a roasting tin, add half the oil, 2 tsp of the vinegar, the honey and seasoning. Roast for 20-25 mins, tossing twice until sticky. Leave to cool for a few mins.
• Meanwhile, put the eggs in boiling water. Turn down the heat and simmer for 10 mins, then run under cold water to cool. Peel and halve.
• Mix the remaining oil, crème fraîche, mustard, the final tsp of vinegar and chopped dill together. Toss the lamb's lettuce in the dressing, and arrange on plates with the roasted beetroot and egg. Scatter with a few more dill fronds and tumble over the nuts. Serve with bread and butter.