Roasted Beets and Egg Salad
Egg salad doesn't have to be made with mayo and it doesn't have to be relegated to sandwiches.
Ingredients
2 bunches beets
6 eggs
1 bunch parsley
1 bunch scallion
1/2 cup olive oil
1/2 tsp salt
Method
- Heat oven to 350F
- Wash the beets and toss with a glug of neutral oil, pinch of salt, and black pepper.
- Transfer the beets to a baking dish and cover with tin foil
- Bake until the beets are tender (about 30 minutes)
- Remove and let cool then rub the skins from the beets
- Place the eggs in a sauce pan and cover with cold water
- Bring to a boil, remove from the heat, and let sit for 10 minutes
- Cool the eggs with cold water and then peel
- Grate the eggs on the large tooth side of a box grater
- Slice the scallions thinly and rinse away any grit
- Roughly chop the parsley
- Combine the eggs, scallions, olive oil, salt, and chopped parsley
- Cut the beets into irregular pieces
- Dot the beets with the egg salad and serve alone or with toast on the side
