Beetroot salad with egg and chives
A super easy and quick to make salad. Combined with a spicy dressing it's one my favorite lunches. It's a good lunch dish for 2 or a side dish for 4
Ingredients
- 6 eggs
- 500 gr beetroot cooked
- 100 gr walnuts
- 3 gherkins sliced
- chives
Dressing:
- 4 tbsp mayonaise
- 1 tbsp lemon juice
- 1 tbsp crispy chili oil
- pepper
- salt
Instructions
- Cut the beetroot into small cubes while boiling the eggs until firm
- Peel the eggs and also cut into cubes. Add to the beetroot. Chop the walnuts and cut the gherkins in small cubes as well. Add to the beet mixture
- Make the dressing by combining the ingredients. Taste if it needs anything and add pepper and salt to taste. Sprinkle the chives on top
Notes
- You can store the beetroot salad in the fridge and keep it for 2-3 days in an airtight container
- If you do plan on storing it for a while it's best to keep the dressing separate until you're ready to eat
Nutrition
Calories: 877kcal | Carbohydrates: 32g | Protein: 29g | Fat: 74g | Saturated Fat: 12g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 503mg | Sodium: 580mg | Potassium: 1229mg | Fiber: 10g | Sugar: 19g | Vitamin A: 827IU | Vitamin C: 16mg | Calcium: 166mg | Iron: 6mg