Spinach, beetroot and egg salad

  • 20 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Spinach, beetroot and egg salad
  • 2 bunch baby beetroot, stems trimmed
  • 1 cup water
  • 200 gram green beans, trimmed
  • 100 gram sugar snap peas, trimmed
  • 1/2 avocado, seeded, peeled, chopped
  • 150 gram baby spinach leaves
  • 2 hard boiled eggs, peeled, quartered
  • 2 tablespoon toasted pine nut and seed mix
  • 1 tablespoon extra virgin olive oil
  • 1 emon, zest and 1 tablespoon of juice
  • 1 tablespoon maple syrup
  • 2 teaspoon wholegrain mustard


Spinach, beetroot and egg salad
  • 1
    Preheat oven to 180°C.
  • 2
    Place beetroot in a baking dish with water. Cover dish tightly with foil. Bake 40-50 minutes, until tender. Allow beetroot to cool, then peel.
  • 3
    in a large saucepan of boiling salted water, blanch beans and peas 1 minute. Drain and refresh under cold water.
  • 4
    To make dressing, combine all ingredients in a screw-top jar. Shake well.
  • 5
    In a large bowl, combine beans, peas, avocado and baby spinach leaves. Add dressing and toss gently. Top with hard-boiled eggs and beetroot. Scatter with nut and seed mixture.


Make this a main meal salad by tossing through a well-drained 400g can tuna or salmon.

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