Beetroot salad with egg and chives

Beetroot chives salad |

It’s been raining cats and dogs all day today. Of course we picked today to go out for a shopping expedition… We both had the day off which doesn’t happen all that often and so that seemed like a good time… Turns out we were the only souls on the street. Imagine how bad the weather was!

So over to the salad of the day. Perfect for when you want a little sunshine in your life and the weather is not cooperating. It’s with egg and beetroot. Always a golden combination in my book. We used the beets precooked, so if you have raw beets make sure to add the extra time needed to cook them.

Beetroot salad with egg and chives


  • 6 eggs
  • 500 gr cooked beetroot
  • 100 gr walnuts
  • 3 gherkins
  • chives


  • 4 tbsp mayonaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp apple vinegar
  • 1 tsp chili flakes
  • 1/2 tsp chili powder
  • pepper
  • salt


  1. Cut the beetroot into small cubes while boiling the eggs until firm
  2. Peel the eggs and also cut into cubes. Add to the beetroot. Chop the walnuts and cut the gherkins in small cubes as well. Add to the beet mixture
  3. Make the dressing by combining the ingredients. Taste if it needs anything and add pepper and salt to taste. Sprinkle the chives on top

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

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