Argentine Beetroot and Hard-Boiled Egg Salad

Eleanor Craig

This vibrant Argentine Beetroot and Hard-Boiled Egg Salad is a staple dish in many Argentine households. The natural sweetness of beets blends harmoniously with the richness of hard-boiled eggs, bringing together a delightful balance of flavors and textures. Often served as a cold appetizer or a refreshing side dish, this salad complements grilled meats and hearty meals splendidly.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Salad

Cuisine Latin American / Caribbean

Servings servings

Calories 196 kcal

Equipment

Medium saucepan
Mixing bowl
Knife
Cutting board
Slotted spoon
Whisk

Ingredients

Salad Ingredients

4 medium beetroots Fresh, firm, and with vibrant color
3 large eggs Preferably free-range for a richer flavor
¼ cup red onion Finely chopped
¼ cup fresh parsley Chopped

Dressing

2 tablespoons extra virgin olive oil High-quality for best flavor
1 tablespoon red wine vinegar Gives acidity to balance the sweetness of the beets
1 teaspoon Dijon mustard For added depth of flavor
½ teaspoon salt Or to taste
¼ teaspoon black pepper Freshly ground

Instructions

Fill a medium saucepan with water and bring it to a boil. Add the beetroots and cook for about 45 minutes, or until they are fork-tender.
Once the beets are cooked, remove them from the water and let them cool slightly. Peel off the skins using your hands or a knife, then cut them into small cubes.
In the same saucepan, bring fresh water to a boil, then add the eggs. Cook them for 10 minutes, then transfer them to an ice bath to cool. Peel and chop them into small pieces.
In a mixing bowl, combine the cubed beets, chopped eggs, red onion, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well emulsified.
Drizzle the dressing over the salad and gently toss to combine. Let it sit for at least 10 minutes before serving to allow the flavors to meld.

Notes

For added texture and richness, try crumbling some feta cheese over the salad just before serving.
You can also add a handful of toasted walnuts for extra crunch.

Nutrition

Calories: 196kcalCarbohydrates: 18gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 140mgSodium: 493mgPotassium: 645mgFiber: 5gSugar: 12gVitamin A: 576IUVitamin C: 14mgCalcium: 57mgIron: 2mg

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