![](https://www.wholelifechallenge.com/wp-content/uploads/2014/08/egg.jpg)
This recipe is from Whole Life Challenge player Melodie Drastik. Here’s Melodie’s recipe for baby beet salad.
![](https://www.wholelifechallenge.com/wp-content/uploads/2014/08/egg-350x163.jpg)
Baby Beet Salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1
Ingredients
Salad Ingredients:
- 2 eggs
- 6 baby beets
- 6 beet leafs
- 10 samphire (you can also use thin asparagus or fresh green beans)
- 4 baby heirloom tomatoes
Dressing Ingredients:
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- Salt
Instructions
-
Put two eggs in cold water in a pan. Heat water to boil. Once water is boiling, cook the eggs for 12 minutes.
-
After 12 minutes, rinse the eggs under cold water.
-
Once they're cold, peel gently the eggs and cut them in quarters.
-
While the eggs are cooking, put two pans to boil. Start the baby beets roots in cold water. Cook until tender (10 to 15 min).
-
When fully cooked, transfer the beets into ice water. With a knife, gently remove the skin of the beets. Cut them in quarters.
-
In the second pan, wait until the water is boiling. Put the samphire/asparagus in for around 8 minutes. When cooked, transfer them into ice water.
-
Cut the heirloom tomatoes in half.
-
Mix Dijon mustard, maple syrup , olive oil, salt, and balsamic vinegar until you achieve a nice emulsion.
-
Mix all the veggies in a big bowl with the dressing. Dress them the way you want and enjoy a great refreshing meal!
Recipe Notes
Click here to learn more about samphire.