Pea Tendril, Sunflower Microgreens, Chioggia Beet, and Beet-dyed Hardboiled Egg Salad


TAGGED : Salad, SUGAR DETOX RECIPE

Add a touch of whimsy to any salad with Chioggia beets and beet-dyed hard-boiled eggs.

Pea Tendril and sunflower microgreen salad with hardboiled eggs

Pea Tendril and sunflower microgreen salad with hardboiled eggs

 

INGREDIENTS:

  • 16 ounces of pea tendrils and sunflower microgreens
  • 6 hardboiled eggs
  • pickled or canned beets
  • 3 Chioggia beets, sliced thinly
  • 1 lemon, juiced
  • 2 tablespoons of extra virgin olive oil
  • sea salt, to taste
  • ground pepper, to taste

DIRECTIONS:

  1. Place peeled, hardboiled eggs into a glass bowl of pickled beets. Refrigerate 24-36 hours.
  2. Slice the eggs in quarters
  3. Add to the bowl with pea tendrils and Chioggia beets. Dress with lemon and olive oil and salt and pepper to taste.


DETAILS

8

servings

1hr

+


Vegetarian Dairy-free Gluten-free Nut-free Paleo