How To Make Roasted Beetroot & Egg Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 medium-sized beetroots, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 hard-boiled eggs, peeled and sliced
- 4 cups mixed salad greens
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
Instructions
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Preheat the oven to 400°F (200°C).
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Place the cubed beetroots on a baking sheet and drizzle with olive oil. Sprinkle with salt and toss to coat them evenly.
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Roast the beetroots in the preheated oven for 40-45 minutes, or until they are fork-tender and slightly caramelized.
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In a large salad bowl, arrange the mixed salad greens.
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Top the greens with the roasted beetroot cubes and sliced hard-boiled eggs.
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Sprinkle the crumbled feta cheese and chopped walnuts over the salad.
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Drizzle the balsamic vinegar over the salad as a dressing.
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Toss the salad gently to combine all the ingredients.
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Serve the roasted beetroot & egg salad immediately and enjoy!
Nutrition
- Calories : 242kcal
- Total Fat : 17g
- Saturated Fat : 4g
- Cholesterol : 187mg
- Sodium : 709mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 9g
- Protein : 10g
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