Roasted Beet and Egg Salad with Rye Croutons
Published: December 31, 2023 | Total Time: 55 min
* recipe image may have been created by generative AI
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Ingredients
| 1 kg small red or yellow beets with greens, washed |
| 1 count shallot, thinly sliced |
| 0.5 cup seasoned rice vinegar |
| 4 cups rye loaf or bread, roughly torn |
| 1 tbsp olive oil |
| 6 count hard-boiled eggs, quartered |
| 0.5 cup sour cream |
| 2 tbsp chopped dill |
| 2 tbsp chopped chives |
| 1 tbsp prepared horseradish |
Directions
- Preheat the oven to 400°F (200°C) and position the rack in the center.
- Separate the leaves from the beets. Trim the beets and place them in a single layer on a large piece of foil. Wrap and seal the foil, then place it on a baking sheet. Roast in the oven until the beets are fork-tender, about 30 to 35 minutes. Once done, carefully open the foil and let the beets cool enough to handle.
- In a medium bowl, mix the shallot with 1/4 cup of the rice vinegar and set aside for 10 minutes. On the same baking sheet, toss the torn rye bread with olive oil and spread it out in a single layer. Bake until toasted, about 5 to 6 minutes.
- Tear the beet leaves into bite-sized pieces and add them to the bowl with the shallot, ideally aiming for about 6 cups. Toss to coat. Divide the greens among 4 plates.
- Peel the cooled beets and cut each into quarters. Arrange the beets, eggs, croutons, and pickled shallots over the greens on each plate.
- For the dressing, mix the sour cream, dill, chives, horseradish, and the remaining 1/4 cup vinegar. Season with black pepper. Drizzle the dressing over the salads and, if desired, sprinkle with additional dill and chopped chives.
"Kitchen Tip: If there aren't enough beet greens to make 6 cups, supplement with spring mix."