This recipe is a must-have every other week :) I love when salads are filling and keep you going for the whole afternoon sin-hunger. Eggs are an alternative source of protein to meat, and beetroot (that’s “beet” for the North Americans) is an excellent source of fiber, potassium, folate, and manganese. Double bonus– tasty and nutritious!  Enjoy!

Ingredients (quantities are for 4 serves) 

• 3 medium/large beetroots cooked (see tips for cooking notes)

• 1 cup sliced celery

• 4 pasture-raised eggs - boiled

• 4 radishes thinly sliced

• ½ cup pine nuts

• Sea salt, pepper, lemon and extra virgin olive oil for seasoning

Preparation

1. Let’s start with the beetroot. Wash them well and cut in quarters (with the skin on - no need to peel them yet) and add them into a large pot with 4 liters of water. Boil them for 45 minutes in high heat or until soft. Drain water and let them cool. Once the beetroot is cooked and has cooled down, you can easily remove the skin with your fingers. See tips below for more information on cooking beetroot.

2. Boil the eggs for 6 to 8 minutes and set aside to cool. Wash and slice the celery.

3. For each bowl: Add four beetroot quarters peeled, one egg sliced thin, one radish sliced thin, a hand full of celery, and sprinkle with pine nuts. Dress with sea salt, lemon and extra virgin olive oil.

Tips: Cooking beetroot does take some time. It’s a hard vegetable and often takes between 45 minutes to 1 hour to cook, so it can be a good idea to boil more than what you need for this recipe to use during the week for other salads, bowls, or school lunches. It is worth it to cook it yourself instead of buying it in a can. Beetroot boiled from scratch tastes so much more like beetroot! You have to try it if you haven’t yet.
For the sauerkraut–buy it at your local food store or learn how to make sauerkraut following our recipe.