Roasted Beet And Egg Salad with Rye Croutons
21
- Prep Time25 min
- Total Time55 min
- Makes4 servings
(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.
