Red beet and egg salad

With its lovely red color, beet is a real asset to our health. In addition to vitamins (B9 (folic acid), A, beta-carotene and vitamin C) and minerals (iron, sodium, magnesium, potassium, calcium, zinc and copper), beetroot has a high concentration of antioxidant compounds, which protect our cells from premature aging caused by oxidative stress.
Pair this beautiful red vegetable with Columbus eggs to create a colorful, delicious meal that’s excellent for your health!

Ingredients

  • 2 Columbus eggs
  • 2 red beets
  • 1 tomato
  • chives
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper

Preparation

  • If you use fresh beets, first wash them in water. Don’t cut off the stems, if any, and don’t peel them to retain as many nutrients as possible during cooking.
  • Bring a large pot of salted water to the boil and cook the beets for around 40 minutes.
    Cooking times may vary according to the size of the vegetables. Beets are done when their skin crumples easily to the touch, or when you can easily stick a fork through them. Leave to cool and peel by hand.
  • Cook the eggs in boiling water for 8 to 10 minutes, depending on taste. Remove and rinse immediately in cold water to stop the cooking process. Leave to cool. Shell and quarter the eggs.
  • Finely dice the beet and tomatoes. Divide between individual bowls.
  • Prepare vinaigrette with olive oil, balsamic vinegar, salt and pepper.
  • Add the vinaigrette to the bowls, followed by the egg quarters and garnish with chopped chives.

Columbus tip

For a quicker recipe, use Columbus Picnic eggs and/or pre-cooked beet.

Discover our other recipes with boiled eggs