Roasted Beet and Egg Salad Recipe

Egg salad is already a meal packed with nutrients, and adding beets to the mix brings an earthy roasted flavor along with extra fiber, antioxidants, and Vitamin C. In this recipe, olive oil and balsamic vinegar play beautifully off the natural sweetness of red beets to make every bite taste just as incredible as it looks.

Directions

1. Preheat oven to 400F. Remove stems from the beets to compost, then rub the skin of each beet with olive oil and season with salt and pepper. Wrap each beet in foil and bake for 1 hour. Remove from oven and let cool.
2. Remove skins from roasted beets, then chop beets into small bite-sized pieces and set aside.
3. In a medium size bowl, add 1 tablespoon olive oil, dill, balsamic vinegar, and mustard. Season with salt and pepper to taste, then stir to fully combine.
4. Add beets to bowl with dressing and gently stir to fully coat. Gently fold in eggs until salad is well combined. Serve immediately atop toasted slices of French bread, alongside a pretzel bun, or in lettuce wraps.

Farm Team Tips

For an easy make ahead lunch, refrigerate egg salad in a sealed container for up to 5 days.