Beet and Egg Salad

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In a single plateful, a beet and egg salad embodies a rich history, an exploration of health, and a celebration of global gastronomic diversity.

Course Salad

Cuisine American

Keyword beet, egg, salad

Prep Time 30

Cook Time 22

Servings people

Calories 359kcal

Cost $5

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