Long-lived culinary traditions often harbor delightful surprises, offering us dishes that are both rich in history and health. Beet and egg salad is one such revelation, boasting a combination of flavors and textures that appeal to the health-conscious and the gastronome alike.
Beet and Egg Salad
Salads have been a part of human cuisine for centuries, evolving with the advancements in agricultural practices and culinary techniques. Beet and egg salads, in particular, have a history rooted in both comfort and health. The humble beet was a staple in the diet of the Ancient Mediterranean, often revered for its medicinal properties. Meanwhile, the egg has been a symbol of life, renewal, and sustenance for cultures across the world. The merger of the two likely occurred in Eastern Europe, where both ingredients were abundant, and the practice of pickling was commonplace. Today, beet and egg salads continue to evoke a sense of nostalgia, celebrated for being both reminiscent of simpler times and for providing a nutritional boost.
This easy variation on traditional egg salad goes very well with Grilled Chicken and Zucchnini or Chipotle Scalloped Sweet Potatoes for a well-rounded meal.
Ingredients
Serves: 4 Prep Time: 30 minutes Cook Time: 22 minutes
- 3 eggs
- 3 beets
- ¾ cup homemade mayonnaise
- Sea salt and freshly ground black pepper to taste
How to Make Beet and Egg Salad
For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.
While the eggs are cooking, place the beets in a pot with cold water and bring to a boil.
Boil the beets for about 15 minutes, until they pierce easily with a fork.
Drain the water, run cold water over the beets, hold them over cold running water while you remove the skin.
Peel the eggs and place them in a bowl with the mayonnaise and mash together with a fork.
When the beets are cold enough to handle, grate them and add the grated beets to the eggs and mayonnaise mixture.
Season to taste with sea salt and black pepper.
More Unique Recipes
If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Braised Rabbit with Thyme
- Bacon Wrapped Sausage with Apples
- Nicoise Chicken Stew Recipe
- Paleo Bison Meatloaf
📖 Recipe
Beet and Egg Salad
Ingredients
- 3 eggs
- 3 beets
- ¾ cup homemade mayonnaise
- Sea salt and freshly ground black pepper to taste
Instructions
- For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.3 eggs
- While the eggs are cooking, place the beets in a pot with cold water and bring to a boil.3 beets
- Boil the beets for about 15 minutes, until they pierce easily with a fork.
- Drain the water, run cold water over the beets, hold them over cold running water while you remove the skin.
- Peel the eggs and place them in a bowl with the mayonnaise and mash together with a fork.¾ cup homemade mayonnaise
- When the beets are cold enough to handle, grate them and add the grated beets to the eggs and mayonnaise mixture.
- Season to taste with sea salt and black pepper.Sea salt and freshly ground black pepper to taste
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