Egg salad with beetroot, carrot and goat cheese
Egg salad with beetroot, carrot and goat cheese is ready in 35 minutes (25 hands-on) and has 424 kcal and 24 g of protein per serving. One serving costs about $1.46. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 25 min
- Calories
- 424 kcal
- Cost per serving
- $1.46
Ingredients (Serves: 2)
- Eggs330 g
- Cooked beetroot180 g
- Carrots180 g
- Iceberg lettuce150 g
- Olive oil20 g
- Dijon mustard24 g
- Lemon30 g
- Fresh parsley (optional)8 g
- Sesame seeds (optional)20 g
- Goat cheese (optional)60 g
Method
Boil the eggs for 10 minutes, cool them in cold water, peel and cut into quarters.
Grate the carrots, dice the beetroot and cut the iceberg lettuce into thin strips.
Whisk the olive oil with the Dijon mustard and lemon juice to make the dressing.
Arrange the lettuce, carrot and beetroot on a plate, top with the eggs, drizzle with the dressing and finish with crumbled goat cheese, parsley and sesame seeds.
Nutrition per serving
| Calories | 424 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 23 g |
| Sugars | 14 g |
| Fat | 27 g |
| Fiber | 6 g |
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