How To Make Egg, Beetroot & Bacon Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 large eggs
- 2 medium-sized beetroot, roasted and diced
- 6 slices of bacon, cooked and crumbled
- 4 cups of mixed salad greens
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of feta cheese, crumbled
- 1/4 cup of chopped fresh herbs (such as parsley or chives)
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper, to taste
Instructions
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Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce to a simmer and cook for 7 minutes. Remove from heat and transfer to an ice bath to cool. Once cooled, peel and slice the eggs.
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In a large bowl, combine the roasted beetroot, bacon, mixed salad greens, cherry tomatoes, feta cheese, and fresh herbs.
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In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to coat.
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Divide the salad among 4 plates and top each with sliced boiled eggs.
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Serve immediately and enjoy!
Nutrition
- Calories : 285kcal
- Total Fat : 18g
- Saturated Fat : 5g
- Cholesterol : 239mg
- Sodium : 480mg
- Total Carbohydrates : 13g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 19g
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