A salad of beets, hard-boiled eggs, and mixed greens with a tarragon vinaigrette.
1/2 | red onions, thinly sliced | 80 g | |
2 | beetroots | 260 g | |
1 | eggs size large | ||
2 tbsp | olive oil | 30 mL | |
1 tsp | Dijon mustard | 5 g | |
1/2 tbsp | wine vinegar | 8 mL | |
1 tsp | balsamic vinegar | 5 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 1/2 cups | mixed greens | 60 g | |
1/2 tbsp | fresh tarragon, chopped | 1 g |
A mandolin will make slicing easier.
Be careful with the amount of fresh tarragon, since it may be overpowering.
per 1 serving (190 g)
Amount % Daily Value |
Calories 230 |
Fat 17 g 26 % |
Saturated
2.8 g
14 % |
Cholesterol 110 mg |
Sodium 140 mg 6 % |
Carbohydrate 14 g 5 % |
Fibre 3 g 11 % |
Sugars 9 g |
Net Carbs 11 g |
Protein 6 g |
Vitamin A 22 % |
Vitamin C 16 % |
Calcium 8 % |
Iron 13 % |
Food Group | Exchanges |
---|---|
Vegetables | 2 |
Meat and Alternatives | ½ |
Fats | 3 |
I really liked the beets and the dijon dressing. When I make this dish in the future, I might slice the onions thinner, and not use the whole amount. Great earthy taste!
Not a beet fan so I used spiralized carrots instead. Vinaigrette was so so. It's fancier than I realized, the way the instructions work for "plating" at the end. Best for serving to guests.
Very good, worth the effort!