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.

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2 bunches beets
6 eggs
1 bunch parsley
1 bunch scallion
1/2 cup olive oil
1/2 tsp salt


  1. Heat oven to 350F
  2. Wash the beets and toss with a glug of neutral oil, pinch of salt, and black pepper.
  3. Transfer the beets to a baking dish and cover with tin foil
  4. Bake until the beets are tender (about 30 minutes)
  5. Remove and let cool then rub the skins from the beets
  6. Place the eggs in a sauce pan and cover with cold water
  7. Bring to a boil, remove from the heat, and let sit for 10 minutes
  8. Cool the eggs with cold water and then peel 
  9. Grate the eggs on the large tooth side of a box grater
  10. Slice the scallions thinly and rinse away any grit
  11. Roughly chop the parsley
  12. Combine the eggs, scallions, olive oil, salt, and chopped parsley
  13. Cut the beets into irregular pieces
  14. Dot the beets with the egg salad and serve alone or with toast on the side