23 hours ago
Wednesday, November 10, 2010
Beets and eggs are a great combination.
I always have hard boiled eggs in the fridge. They are great to have on hand for a quick protein snack or sliced on a tuna sandwich.
For this recipe, I recommend using jarred beets. It makes for a quicker lunch, and you don't have to wait an hour to roast whole beets, wait for them to cool, peel and slice them. I'll leave it up to you.
Beet & Egg Salad on Arugula: serves 2
2 roasted beets (or pickled beets from a jar), sliced
2 hard boiled eggs, sliced (I like to use an egg slicer for uniform slices)
1/2 bag of washed arugula
If you are using pickled beets from a jar, rinse them in a colander first, so the liquid doesn't stain the eggs.
Lay the arugula on a platter, and decoratively overlap beet slices, and egg slices.
Basic Mustard Dressing:
1 tsp French Dijon mustard
2 Tbsp white balsamic vinegar
6 Tbsp of olive oil
pinch of kosher salt & pepper
Shake dressing ingredients in a jar. You will have enough for a few salads during the week.
Spoon a small amount of dressing over the beets, eggs and arugula.
Snip a few fresh chives over and enjoy!