Roasted Beet and Egg Salad with Rye Croutons

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25 min


55 min



Roasted Beet and Egg Salad with Rye Croutons

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Horseradish-dill dressing gives this earthy rye and beet salad a tangy twist.


  • 1 kg small red or yellow beets , with greens, washed
  • 1 shallot , thinly sliced
  • 1/2 cup seasoned rice vinegar , divided
  • 4 cups roughly torn rye loaf or bread
  • 1 tbsp olive oil
  • 6 hard-boiled eggs , quartered
  • 1/2 cup sour cream
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • 1 tbsp prepared horseradish


  1. Position rack in centre of oven and preheat to 400F.
  2. Remove leaves from beets and set aside. Trim beets, then arrange in a single layer on a large piece of foil. Wrap to seal completely. Place foil packet on a baking sheet. Roast until fork-tender, 30 to 35 min. Carefully open foil packets and let stand until cool enough to handle.
  3. Meanwhile, stir shallot with 1/4 cup vinegar in a medium bowl. Set aside for 10 min. Toss bread with oil on same baking sheet. Spread in a single layer. Bake until toasted, 5 to 6 min.
  4. Roughly tear beet leaves into bite-sized pieces and add to bowl with shallot. (You will ideally have about 6 cups.) Toss to coat. Divide greens among 4 plates.
  5. Remove peels from cooled beets, and then cut each into quarters. Arrange beets, eggs, croutons and pickled shallots over greens.
  6. Stir sour cream with dill, chives, horseradish and re- remaining 1/4 cup vinegar. Season with pepper. Drizzle dressing over salads. Sprinkle with more dill and chopped chives, if desired.

Kitchen tip

If you don’t have enough beet greens to make 6 cups, substitute or top up with spring mix.