Roasted beet salad with butter lettuce and sliced eggs ~ Ham Pie Sandwiches

11 April 2014

Roasted beet salad with butter lettuce and sliced eggs

Salads are the best. Salads that fulfill the lunch quota for the day are even better.

This time I went for a contrast in temperature and texture as well as flavor. Beets and eggs still warm from cooking over cool, crunchy lettuce, covered with a tangy, herby vinaigrette? Perfect. I ate a plateful for lunch, had a sliced apple for dessert, and was thus well prepared for an afternoon's work. Yay!

For an added bonus, you can absolutely make 90% of this salad in advance. Roasted beets, hard-boiled eggs, and vinaigrette all keep quite well for a good week, so you can have a prep party and get all of them ready on a long, lazy weekend afternoon. A few days later, when you discover that you need to eat lunch immediately, you can assemble it on the spot and go.

I kept this salad super simple, with only three main ingredients, but you can absolutely up the fance factor if you so desire. A handful of toasted almonds or walnuts, some beautifully garlicky croutons, or a scattering of crumbled feta or goat cheese would all be excellent over hearty, earthy-sweet beets. Extra crunch and tang? Yes, please.

Roasted beet salad with butter lettuce and sliced eggs

2-3 small beets or 1 large
2 eggs
butter lettuce
salt & pepper
vinaigrette of your choice

To roast your beets: Preheat the oven to 400F while you scrub your beets under running water. Trim the stems, saving the leaves for the braised, stir-fried, or ensoupenated application of your choice.

Wrap the beets in foil, put them in a small casserole dish, and roast for about 45 to 60 minutes, or until tender to the point of a knife.

When your beets are done, give them a few minutes to cool, and then slip off the skins with your fingers. Slice into whatever size pieces you prefer.

To hard-boil your eggs: put your eggs in a small pot with a lid and cover them with water. Bring to a boil, reduce to a simmer, and cook, covered, for eight minutes for large eggs and nine for extra-large.

Immediately remove the pan from the heat, drain off the hot water, and cover your hot eggs with cold water and ice. When cool enough to handle, peel under running water. Slice.

To assemble your salad: Wash and spin dry your lettuce. Tear or chop it into bite-sized pieces.

Arrange your lettuce on a plate. Top with your beets and eggs. Sprinkle with salt and pepper and drizzle with vinaigrette. I did a simple oil-vinegar-dijon combination with some added parsley, but I think this herb vinaigrette would be good too. Even a squeeze of lemon would be good.

Beautiful and delicious.

What salads are you eating this spring?


Joanne said...

Hearty salads like this are the best! I really don't mix in hard-boiled eggs enough to mine but I should!

Sarah said...

what a pretty salad! i love hard boiled eggs. yours look perfect!

ashley - baker by nature said...

I love a big, pretty healthy salad! And this is *just that ;)

Eileen said...

So glad you guys like it! I was actually thinking of trying out this same combination in sandwich form, too. Definitely a different twist on the standard egg salad sandwich! :D