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Roasted Beet And Egg Salad with Rye Croutons

17

  • Prep Time25 mins
  • Total Time55 mins
  • Makes4 servings
Roasted Beet And Egg Salad with Rye Croutons

(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.

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