Ingredients
Scale
- 6 large eggs
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 small cooked beet, sliced
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 tablespoon whole grain mustard
- Salt and cracked black pepper to taste
- Microgreens or watercress, for garnish
- Optional: edible flowers, crushed walnuts, fresh herbs (parsley, dill, chives)
Instructions
- Boil eggs for 6-7 minutes and cool them in an ice bath.
- Combine vinegar, water, beet, shallot, garlic, honey, mustard, salt, and pepper for the marinade.
- Peel the cooled eggs and marinate in the mixture for at least 2 hours.
- Assemble salad with microgreens, sliced beets, and marinated eggs cut in half.
- Garnish and drizzle with leftover marinade before serving.
Notes
Use fresh ingredients for the best flavor.
Adjust marinating time for preferred yolk consistency.
Feel free to experiment with different vinegars.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Marinating, Boiling, Assembling
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 12
- Cholesterol: 186