Roasted Beet And Egg Salad with Rye Croutons

Name: Roasted Beet And Egg Salad with Rye Croutons
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: american
Ingredients: 1 kg small red or yellow beets, with greens, washed; 1 shallot, thinly sliced; 1/2 cup seasoned rice vinegar, divided; 4 cups roughly torn rye loaf or bread; 1 tbsp olive oil; 6 hard-boiled eggs, quartered; 1/2 cup sour cream; 2 tbsp chopped dill; 2 tbsp chopped chives; 1 tbsp prepared horseradish

Prep Time25 min
Total Time55 min
Makes4 servings

By Irene Ngo

Salad with eggs, beets, and croutons on a brown plate on a brown table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Horseradish-dill dressing gives this earthy rye and beet salad a tangy twist.

Ingredients

1 kg small red or yellow beets, with greens, washed
1 shallot, thinly sliced
1/2 cup seasoned rice vinegar, divided
4 cups roughly torn rye loaf or bread
1 tbsp olive oil
6 hard-boiled eggs, quartered
1/2 cup sour cream
2 tbsp chopped dill
2 tbsp chopped chives
1 tbsp prepared horseradish

Instructions

Position rack in centre of oven and preheat to 400F.
Remove leaves from beets and set aside. Trim beets, then arrange in a single layer on a large piece of foil. Wrap to seal completely. Place foil packet on a baking sheet. Roast until fork-tender, 30 to 35 min. Carefully open foil packets and let stand until cool enough to handle.
Meanwhile, stir shallot with 1/4 cup vinegar in a medium bowl. Set aside for 10 min. Toss bread with oil on same baking sheet. Spread in a single layer. Bake until toasted, 5 to 6 min.
Roughly tear beet leaves into bite-sized pieces and add to bowl with shallot. (You will ideally have about 6 cups.) Toss to coat. Divide greens among 4 plates.
Remove peels from cooled beets, and then cut each into quarters. Arrange beets, eggs, croutons and pickled shallots over greens.
Stir sour cream with dill, chives, horseradish and remaining 1/4 cup vinegar. Season with pepper. Drizzle dressing over salads. Sprinkle with more dill and chopped chives, if desired.

Kitchen tip

If you don’t have enough beet greens to make 6 cups, substitute or top up with spring mix.

Find a whole month's worth of dinner-in-a-bowl salad recipes in this delicious collection.

Get more of our best beet recipes.

FILED UNDER:

Healthy Recipes eggs Vegetarian beets Salads Quick Weeknight Dinners

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.