Beet, Spinach, and Boiled Egg Bowl
ekilu Team
ingredients
5
Difficulty
Easy
Time
15'
2 servings
Fresh ingredients
cherry tomato
8 units
cucumber
1/2 unit
spinach
4 oz
beet
4 oz
egg
2 units
Instructions
1
Start by boiling the eggs. Fill a small pan with water and bring to a boil. Then add the eggs and salt. Boil the eggs for 12 minutes over medium heat. Let cool, peel, and cut into halves or slices, whatever you prefer.
2
Wash the tomatoes and cucumber, and cut all the vegetables into pieces of the desired size.
3
Wash the spinach leaves and arrange in the bottom of the bowl. Add pieces of tomato, cucumber, beets, and egg.
4
You can dress the salad with a little vinaigrette if you like. In a glass, combine 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon oregano, and a little honey. Stir well, and pour the vinaigrette over the salad.
Tips & Tricks
You can make simple croutons by toasting a little bread and cutting it into pieces, and then sprinkle them over the salad. If you want to take this salad to the next level, you can make some quick, "deluxe" croutons.
Cut the bread into small cubes and put into a bowl. Pour over several tablespoons of olive oil and season with a pinch of salt and 1 teaspoon oregano. Lay on a baking sheet and bake in the oven at 400°F for 5–8 minutes. The time needed can vary depending on your oven. It’s best to check if they are golden after 5 minutes.
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