Ruby beets and deep green mâche are topped with grated hard-cooked egg in this stunning salad.

Source: EatingWell Magazine, Holiday Issue 1996


Ingredient Checklist


Instructions Checklist
  • Whisk shallot, vinegar, cranberry juice (or water) and mustard in a small bowl. Slowly whisk in oil. Season with salt and pepper. Pour half of the dressing into a separate bowl and set aside. Marinate beets in the remaining dressing for at least 1 hour and up to 6 hours.

  • Just before serving, use a rubber spatula to press egg through a coarse strainer into a small bowl. Toss the reserved dressing with the mache (or Boston lettuce). Arrange on 6 salad plates. Divide the marinated beets over the lettuce and garnish with some of the sieved egg and a grinding of black pepper.


Make Ahead Tip: Prepare through Step 1; cover and refrigerate for up to 6 hours.

Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.

Nutrition Facts

110 calories; protein 3.7g; carbohydrates 11.5g; dietary fiber 3.3g; sugars 7.3g; fat 6.1g; saturated fat 1g; cholesterol 31.1mg; vitamin a iu 2843.7IU; vitamin c 9.7mg; folate 154.4mcg; calcium 49.7mg; iron 1.9mg; magnesium 31.3mg; potassium 490.5mg; sodium 227mg; thiamin 0.1mg; added sugar 1g.

2 vegetable, 1 fat