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Beetroot egg salad tartine

Two beetroot egg salad tartines

Beetroot egg salad tartine

Name: Beetroot egg salad tartine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 medium eggs; 1 large cooked beetroot finely chopped; 1 tbsp fat-free Greek yogurt; 1 tbsp mayonnaise; 2 spring onions sliced; 3 cornichons finely chopped; 1 tbsp chopped dill plus extra to serve; 2 slices wholemeal bread; ½ tbsp mixed seeds; spinach and rocket salad, to serve (optional)

Esther Clark

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Serves 1

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4 out of 5.3 ratingsRate

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Liven up your lunch or supper with this flavourful beetroot egg salad tartine with spring onions and cornichons. It's super simple to make

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 medium eggs
1 large cooked beetroot

finely chopped
1 tbsp fat-free Greek yogurt
1 tbsp mayonnaise
2 spring onions

sliced
3 cornichons

finely chopped
1 tbsp chopped dill

plus extra to serve
2 slices wholemeal bread
½ tbsp mixed seeds
spinach

and rocket salad, to serve (optional)

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Nutrition: Per serving

kcal676
fat42g
saturates6g
carbs39g
sugars14g
fibre8g
protein32g
salt1.6g

Method

step 1

Bring a large pan of water to the boil, add the eggs and gently simmer for 8 mins. Remove from the pan with a slotted spoon and transfer to a bowl of cold water to cool down.
step 2

Peel the eggs and finely chop. Put in a mixing bowl with the beetroot, yogurt and mayo. Stir together with a fork until well combined. Fold through the spring onions, cornichons and dill, and season.
step 3

Toast the bread, top with the beetroot and egg salad and finish with the seeds and extra dill. Serve with salad, if you like.

Recipe from Good Food magazine, July 2019

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A star rating of 4 out of 5.3 ratings

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