Easter Egg Salad With Beets Food
EGG SALAD WITH BEETS
Turning up the color on Egg Salad with bright pink beets.
Provided by Joanie Simon
Categories Sandwich
Time 20m
Number Of Ingredients 12
Steps:
- Combine hard boiled eggs with beets, vinegar, salt, sugar and water into an airtight container and cover, allowing to pickle in the fridge for at least 2 hours up to overnight.
- Once eggs are bright magenta, rough chop them and combine with tarragon, mayo, mustard, pickle relish and salt and pepper in a large bowl and mix to combine. Make sure to smash up the yolks.
- Spread salad onto white bread and cut off the crusts and cut into smaller triangles or squares.
- Serve cold.
EASTER EGG SALAD WITH BEETS
For a fun lunch, serve a pink egg salad made with beets. Little girls are sure to love it (or even grown-up ones), especially if you love BEETS!
Provided by J. Cantos
Categories Salad Egg Salad Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
- Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 26.1 g, Cholesterol 355.1 mg, Fat 22 g, Fiber 3.8 g, Protein 15.3 g, SaturatedFat 4.3 g, Sodium 334.7 mg, Sugar 10.1 g
CURRIED EGG SALAD WITH PICKLED BEETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl.
- Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives.
- Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets.
Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 473 milligrams, Sodium 903 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 20 grams, Sugar 11 grams
POTATO AND BEET SALAD
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
Provided by Rita1652
Categories Onions
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
BEET SALAD
Make and share this Beet Salad recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 6h10m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Place beets, celery, onion, chopped egg, and pickle in a mixing bowl.
- Stir together celery seed, salt, pepper, vinegar, oil and sugar until blended and sugar dissolves.
- Pour dressing over vegetables and stir to mix.
- Cover and refrigerate 6 hours or overnight before serving.
Nutrition Facts : Calories 446.1, Fat 29.9, SaturatedFat 4.6, Cholesterol 105.8, Sodium 966, Carbohydrate 41.8, Fiber 3.6, Sugar 37.3, Protein 5.9
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