Beet and Egg Salad


  • 6-8 boiled or steamed beets, coarsely chopped
  • 1 onion, finely chopped
  • 8 hard boiled eggs, peeled and finely chopped
  • Mayonnaise, to taste
  • Greens, such as lettuce, shredded cabbage or kale
  • Fresh parsley, dill, tarragon, or other herbs of your choice, chopped


  1. In a bowl, combine beets, onion and 2/3 of the egg. 
  2. Bind with the taste of mayonnaise and arrange on top of greens.
  3. Garnish with the chopped parsley and sprinkle the remaining egg on top.

Adapted from: