Beet, Apple & Egg Salad
Created by Linky on February 14, 2025
- Servings: 4
- Prep Time: 45m
- Cook Time: 0m
- Recipe #44178
Ingredients
- 2/3 pound beets (about 3 tennis ball sized beets)
- 2 eggs
- 1/2 pound apples (2 medium sized apples)
- 1/4 cup Greek yogurt, plain
- 1/3 cup mayonnaise, light or regular
- 1 tablespoon Dijon mustard, or any type of mustard
- 1 tablespoon shallot, minced
- 1 tablespoon flat leaf parsley, minced
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper ( or to taste)
- 1 tablespoon lemon juice, or more if it seems too dry
- 1 tablespoon capers (optional)
- 2 ounces spinach/arugula mix, favorite greens or lettuce
How to Make
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Step 1: Leave a bit of stem on the beets, wash them and boil them until tender - about 1/2 hour.
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Step 2: Add eggs to boiling beets, but only leave them in for 10 minutes. Remove and cool and peel.
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Step 3: Cool beets and remove skin by rubbing it off, cut off excess roots.
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Step 4: Peel and core apples.
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Step 5: Cut beets, apples and eggs into similar size dice. Place in large bowl.
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Step 6: Add yogurt, mayonnaise and seasonings, Mix gently so everything looks pink! (unless you're using golden beets!)
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Step 7: Let rest for a while before serving each portion on a base of greens.
Nutritional Facts
- Serving Size: 1 (338.8 g)
- Calories 402.2
- Total Fat - 27.1 g
- Saturated Fat - 6.5 g
- Cholesterol - 465.1 mg
- Sodium - 699.2 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 3.2 g
- Sugars - 15.5 g
- Protein - 19.9 g
- Calcium - 118.1 mg
- Iron - 3.5 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.2 mg