Easter salad with eggs and beets. An ideal appetizer for Easter lunch, but also a light main course rich in nutrients that are good for our health. A dish that can make your day easier, because you can prepare it in advance and bring it to the table or to work, or even to a picnic.
Free of fats except for a drizzle of extra-virgin olive oil, it’s suitable for both adults and children.
It looks nice served as is, since presentation matters too.
I’ll show you how to prepare it in the traditional way and then with the Thermomix.

Recipes thought for you:

Cost: Very inexpensive
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Easter, All seasons

Ingredients

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4 eggs
200 7 oz (about 1 1/4 cups) red beet (pre-cooked)
150 5.3 oz (about 2/3 cup) 0% fat Greek yogurt
1 pinch salt
1 pinch pepper
1 tsp extra-virgin olive oil
1 tsp curry powder

Tools

what we need to prepare it

Small saucepan or Thermomix
Potato masher
Bowl
Knife
Cutting board

Preparation: Easter Salad with Eggs and Beets

If the red beet is fresh you should blanch it first; if you bought it pre-cooked skip this step.
Make hard-boiled eggs by cooking them for at least 16 minutes, then cool them under running water and peel them.
With the Thermomix, put 500 g of water (about 2 cups) into the mixing bowl, place the eggs in the basket and cook at Varoma (steam) for 16 minutes. Then cool them under running water and peel them.
After peeling them, crush them with a garlic crusher or a potato masher.
Place them in a bowl together with the Greek yogurt, a pinch of salt and a pinch of pepper.
Add to the mixture 1 tsp of olive oil and 1 tsp of curry, and mix with a spoon.
At this point slice the red beet; use the nicest slices to make a border on the plate, while the less attractive ones can be added to the egg mixture.
Here is the Easter salad with eggs and beets, ready to serve.