What's for Lunch? Beet & Egg Salad on Arugula

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!


The JR said…
That's a good tip about the sliced eggs on tuna salad! My hubby will only eat tuna PLAIN. And I've missed my eggs. Thanks Stacey.
kat said…
Now that is the kind of salad I would order in a restaurant
This is such a simple, but fabulous idea! I'm always up for a hard-boiled egg and don't eat beets nearly enough!

Food Thief said…
This reminds me of your pickled deviled egg recipe (beet juice and hard boiled eggs), which I have made a dozen times!
Jen_from_NJ said…
Thanks for the idea - tomorrow's lunch! I am still laughing about my lion eggplant - you are too funny!
Dewi said…
This will do Stacey, simple salad for lunch is perfect for me.