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Baby Beet Salad
Category
Salad, Side Dish
Compliance Level
Kickstart, Lifestyle, Performance
Prep Time
15
minutes
Cook Time
25
minutes
Total Time
40
minutes
Servings
1
Author
Michael Stanwyck
Ingredients
Salad Ingredients:
2
eggs
6
baby beets
6
beet leafs
10
samphire
(you can also use thin asparagus or fresh green beans)
4
baby heirloom tomatoes
Dressing Ingredients:
1
tbsp
Dijon mustard
1/4
cup
olive oil
1
tbsp
balsamic vinegar
Salt
Instructions
Put two eggs in cold water in a pan. Heat water to boil. Once water is boiling, cook the eggs for 12 minutes.
After 12 minutes, rinse the eggs under cold water.
Once they're cold, peel gently the eggs and cut them in quarters.
While the eggs are cooking, put two pans to boil. Start the baby beets roots in cold water. Cook until tender (10 to 15 min).
When fully cooked, transfer the beets into ice water. With a knife, gently remove the skin of the beets. Cut them in quarters.
In the second pan, wait until the water is boiling. Put the samphire/asparagus in for around 8 minutes. When cooked, transfer them into ice water.
Cut the heirloom tomatoes in half.
Mix Dijon mustard, maple syrup , olive oil, salt, and balsamic vinegar until you achieve a nice emulsion.
Mix all the veggies in a big bowl with the dressing. Dress them the way you want and enjoy a great refreshing meal!
Recipe Notes
Click here to learn more about
samphire
.