Beet Salad with Hard-Boiled Eggs and Mustard Parsley Dressing
This recipe has become a favorite in our house. It is inspired by the Beet Salad with Poppy Seed + Chive Dressing from the cookbook Now and Again by Julia Turshen. She is amazing!
2 ½ lbs beets, washed, greens removed and set aside
2 Tbsp plain full fat yogurt or mayonnaise
2 Tbsp olive oil
2 tsp grainy mustard
2 ½ Tbsp apple cider vinegar
¼ tsp freshly ground pepper
3 Tbsp fresh parsley, chopped fine (including some tender stems)
5 hard boiled eggs, preferably cooked until yolks somewhat creamy, not dry, peeled
Pecans or walnuts – your favorite choice lightly toasted
Bring a large saucepan of salted water to a boil and add the washed beets (the water should cover the beets; if it doesn’t, add more). Cook beets until they’re tender (test with a paring knife), about 45 minutes depending on size of beets.
Drain the beets, transfer to a cutting board, and let cool until you can handle them. Rub off the skins and trim and discard stem and root ends.
Meanwhile, in a small bowl, whisk together the yogurt or mayo, olive oil, mustard, vinegar, pepper, parsley, and ½ tsp salt.
Slice the warm beets into thin rounds and transfer them to a large serving platter. Peel and slice your still warm eggs and arrange on top of the beets. Drizzle with dressing and sprinkle with more chopped parsley. Add your favorite toasted coarsely chopped nuts – pecans or walnuts are delicious. Serve immediately over a beautiful bed of greens.