Roasted Beet and Egg Salad with Orange Aioli

Beet Egg Salad
Photo by Tim Hussey

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  • 6 hard-boiled eggs, chopped
  • 2 medium beets
  • ½ cup mayonnaise
  • 1 large naval orange, zested, peeled and sectioned, juice reserved
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • Salt and freshly ground black pepper to taste
  1. Preheat oven 375 degrees.
  2. Wrap beets in aluminum foil and bake for 1-1 ½ hours, or until fork-tender. Let cool. When completely cool, use a paper towel to slip off the skin. Dice in ¼ inch cubes. You should have 1 cup.
  3. Combine may, 3 tablespoons reserved orange juice, 1 teaspoon orange zest, honey, garlic, and salt in a food processor and process until smooth. Cut 4 of the orange sections into quarters. Combine aioli, eggs, roasted beets, and oranges and toss to combine. Season to taste with salt and pepper.
  • from Beth Price

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