Salads often have the reputation of being light. While this beet-pickled egg and avocado salad is most definitely healthy, it’s also hearty, colorful, and delicious.
The key to making this salad a success is to plan a bit in advance for the beet-pickled hard-boiled eggs. You can save the beet itself for another salad or as a snack all on its own.
I love using a chimichurri as a dressing on this salad, as it adds even more flavor than a traditional vinaigrette. Any leftover chimichurri can be served with grilled meat, such as steak, pork chops, or chicken.
Beet-Pickled Egg and Avocado Salad
Prep Time: 20 minutes (plus overnight marinade) | Cook Time: 10 minutes
- 4 eggs
- 1 red beet, cooked (boiled or roasted, skin-on)
- 2 cups raw apple cider vinegar
- 2 teaspoons paleo sweetener of your choosing (I used raw honey)
- 4 ounces baby spinach
- 1 endive, thinly sliced
- 1 avocado
- 1/2 bunch flat-leaf parsley
- 1 small bunch chives
- 2 tablespoons extra-virgin olive oil (or melted coconut oil)
- 4 tablespoons beet-infused vinegar
- salt and pepper
- The night before, make the beet-infused eggs. First, hard-boil the eggs. Bring a pot of water to a boil, add the eggs, and boil for 10 minutes. Cool under cold running water, and peel.
2. Peel the beet, and cut it into quarters. Place into a pot and add the vinegar and sweetener. Bring to a boil.
3. When the liquid comes to a boil, pour into a container and add the eggs. Make sure that the eggs are completely submerged in liquid. Cover and store in the refrigerator overnight.
4. The next day, prepare the salad. Combine the baby spinach and the endive. Halve the boiled eggs lengthwise and arrange them over the bed of lettuce. Reserve the beet vinegar. Dice the avocado and sprinkle over the top of the salad.
5. Prepare the chimichurri at the last minute. Chop the herbs finely, and place them in a bowl. Add the oil and the reserved beet vinegar. Season with salt and pepper.
6. Serve the salad drizzled with a bit of chimichurri, with the rest on the side.