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There is nothing like having a quick and tasty salad on hand for busy days. That is why I love this delicious beetroot salad with egg and chives. If you make it fresh, it will be on the table in no time, but you can also prepare it in advance. It’s pretty versatile too, so check out how to make it below.
Beetroot salad with eggs and chives
I love beetroot, and although I often find that roasting them myself is the most delicious, I usually use ready-cooked beetroot for simple salads like this one. Both of the closest supermarkets around my area sell organic cooked beetroot. I find this a great alternative to get this beet salad with egg on the table quickly.
Table of contents
Pickles and walnuts to go with the beet salad
What gives this salad a twist is the addition of walnuts and pickles. If you don’t have pickles, you can substitute capers. I personally like the walnuts in this, but if you have a nut allergy, it’s fine to leave them out.
You can also add some finely chopped celery to this beet salad. This is also very tasty and gives the beet salad an extra crunch.
Nice and colorful
Of course, the color is just a bonus. Salads this color always cheer me up. Don’t want that or just don’t like beets? Then you should definitely try my egg salad. It is also very simple, but of course without the beets.
Extending the beetroot salad
You can easily extend the beetroot salad with lettuce, for example. Another advantage of this type of salad is that you can easily take it with you, put it on toast, eat it as it is, or use it to stuff lettuce leaves.
As you can see, this beetroot salad is a nice, versatile salad that is sure to become one of your favorites. O and for the dressing I simply mixed some mayonnaise with crispy chili oil and lemon. Job done!
Storing
If you want to store the Beetroot Salad with Egg, you can keep it in a well closed container in the refrigerator for 2-3 days.
More beetroot salads
I’m a big fan of beetroot salads, and you can see for yourself by checking out the recipes below! (and try them, of course)
Beetroot salad with egg and chives
Ingredients
- 6 eggs
- 500 gr beetroot cooked
- 100 gr walnuts
- 3 gherkins sliced
- chives
Dressing:
- 4 tbsp mayonaise
- 1 tbsp lemon juice
- 1 tbsp crispy chili oil
- pepper
- salt
How to make the beetroot salad
- Cut the beetroot into small cubes while boiling the eggs until firm
- 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
- Make the dressing by combining the ingredients. Taste if it needs anything and add pepper and salt to taste. Sprinkle the chives on top
Notes
- You can store the beetroot salad in the fridge and keep it for 2-3 days in an airtight container
- If you do plan on storing it for a while it’s best to keep the dressing separate until you’re ready to eat
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
