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 chives salad |

Beetroot salad with egg and chives

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Prep time 10 minutes
Cooking time 10 minutes
Total time 20 minutes

4 people


  • 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

  • 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


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist