Easter Salad with Eggs and Beets. An ideal appetizer for Easter lunch, but also a dietary main course rich in good nutrients for our health. A dish that can solve your day because you have the convenience of preparing it in advance and bringing it to the table or to work, or even to a picnic.
It’s fat-free except for a little bit of extra virgin olive oil, making it ideal for both adults and children.
It’s beautiful to present it on the table as it is because presentation matters.
I’ll show you how to prepare it traditionally 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
- Energy 119.39 (Kcal)
- Carbohydrates 4.08 (g) of which sugars 3.42 (g)
- Proteins 12.07 (g)
- Fat 6.00 (g) of which saturated 2.63 (g)of which unsaturated 3.21 (g)
- Fibers 1.76 (g)
- Sodium 290.78 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s do the shopping
- 4 eggs
- 7 oz beet (precooked red)
- 2/3 cup Greek yogurt 0% fat
- 1 pinch salt
- 1 pinch pepper
- 1 tsp extra virgin olive oil
- 1 tsp curry
Tools
what we need to prepare the
- Small pot or Thermomix
- Potato masher
- Bowl
- Knife
- Cutting board
Preparation: Easter Salad with Eggs and Beets
If the red beet is fresh, you need to blanch it first; if you buy it precooked, 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 grams (17.6 oz) of water in the bowl, put the eggs in the basket, and cook at varoma for 16 minutes. Then cool them under running water and peel them.
After peeling them, you need to mash them with a garlic press or potato masher.
Place them in a bowl along with Greek yogurt, a pinch of salt, and a pinch of pepper.
Add a teaspoon of oil and a teaspoon of curry to the mixture, and stir with a spoon.
At this point, you need to slice the red beet, placing the most beautiful slices around the edge of the plate as decoration, while the less attractive ones will be included in the egg mixture.
And here is the Easter Salad with Eggs and Beets ready
storage
Easter Salad with Eggs and Beets, you can store this salad in the fridge for up to 3 days.
