beet and egg salad
I have a horrible habit, and I try to avoid the topic when it comes up in conversations. So this is hard too…but, here it goes – I don’t eat breakfast during the week. Hear me out though. It’s not because I have not tried, but I am not hungry first thing in the morning.I know breakfast is super important, and eating it two out of seven days is not a good compromise. But I eat a good lunch! I try to pack proteins and vegetables in large servings throughout the week. Today is no exception.
I had some love beets from a package, and found a Pacific Rose apple in the fridge (I had never tried these before, and I love them). This is usually how things come together for lunch at home, what can I find? I thought about the two eggs that had been taking lots of space in the refrigerator, and about 10 minutes later, I had lunch.
Ingredients: (for one large salad – if you’re hungry like me, or two small salads)
one small bunch, or half a bunch, of red leaf lettuce
a small bunch of arugula
a generous tablespoon of dill infused olive oil (or olive oil with some chopped dill)
two to three tablespoons of yogurt (I used four tablespoons, and had a lot of leftover in the mixing bowl)
3 love beets (about 1-2 regular beets, baked or boiled)
one small apple (sweeter apples work best)
4 boiled eggs
small pinch of sweet paprika (for eggs)
kosher salt
freshly ground pepper
lightly toasted sesame seeds
Steps:
1) Wash lettuce and arugula, and let them air dry (if you start ahead) or dry with towels. Chop them into bite size pieces. Toss with infused olive oil and yogurt (or olive oil with chopped dill), and leave aside.
2) Cube beets and apple, bite sized pieces. Also cut eggs in half, and sprinkle with paprika and salt. Add to lettuce and arugula mixture.
3) Grind some fresh pepper, and toss the sesame seeds on top. Place in plate, and leave any additional dressing behind, as it will make the salad soggy.
PS – How can I love brunch? Easy! I usually go out for brunch, and only on the weekends.
