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Poached Egg and Beet Salad

This is a simple, healthy, and beautiful salad, full of antioxidants and protein.
Course Salad
Servings 4 serving
Author Lane Patten


  • 4 Small to Medium Beets I use a mixture of red and gold, but you could use all one color,
  • 4 Eggs
  • 1 Teaspoon White Vinegar
  • 4 Cups Mixed Greens
  • 4 Tablespoons Pistachios
  • Shaved Parmesan
  • Salt and Pepper to taste
  • Siracha or Balsalmic Glaze for Dressing


  1. Preheat oven to 425ºF.
  2. Drizzle beets with olive oil and wrap with aluminum foil to form a tight foil packet (I place each color in a separate foil packet to keep the colors from bleeding together).
  3. Place packets into preheated oven and roast for 1 hour or until fork tender (start checking them at 45 minutes as each oven is slightly different).
  4. Cool beets, peel and dice into small bite sized pieces.
  5. While beets are roasting in the oven, boil water with 1 teaspoon of vinegar in a medium sized pot.
  6. Crack each egg into a separate ramekin or separate small bowl.
  7. After water is boiling, turn down to a fast simmer, swirl water and slowly pour in each egg, while water continues to swirl.
  8. Simmer for 2-3 minutes or until egg whites are set (you can simmer longer if you like your yolks firmer).
  9. (if you are using egg poaching cups, please use the directions that came with them, as you will need to cover your pot and the cooking times will be longer)
  10. Remove eggs from water with a slotted spoon and cool on a paper towel lined plate.
  11. Place 1 cup of mixed greens into each of 4 bowls.
  12. Top each bowl with an equal mixture of the red and gold roasted beets.
  13. Add 1 tablespoon of pistachios to each bowl.
  14. Top each bowl with a poached egg.
  15. Garnish with shaved parmesan cheese, salt and pepper to taste and your preferred dressing.