Beet and Egg Salad with Red Onion and Parsley (Ensalada de Remolacha y Huevo)

Why you’ll love it

• Budget-friendly: about $1.35 per serving.
• Make-ahead friendly: the beets can be cooked and dressed in advance.
• A perfect side for steak, grilled chicken or a backyard cookout.

Quick facts

Ingredients

• 1 1/3 lb (600 g) medium beets
• 4 large eggs
• 1/2 red onion, thinly sliced
• 3 tbsp chopped parsley
• 3 tbsp olive oil
• 1 1/2 tbsp vinegar
• 1 tsp mustard
• 1/2 tsp salt
• 1/4 tsp pepper

Step-by-step method

1. Boil the beets. Wash the beets and boil them whole for 35 to 45 minutes, until a knife slides in with little resistance.

2. Cook the eggs. Boil the eggs for 10 minutes, transfer them to ice water, then peel and cut them into quarters.

3. Cut the beets. Let the beets cool, then peel them and cut into 3/4-inch (2 cm) cubes.

4. Make the dressing. Whisk the oil, vinegar, mustard, salt and pepper.

5. Toss. Combine the beets with the onion, parsley and dressing.

6. Add the eggs. Add the eggs at the end so they don’t fall apart, and serve chilled or at room temperature.

How to know it is done

The beets should be tender all the way through but still hold their shape. A knife should slide into the center with little resistance.

Tips for the best result

• Swap the vinegar for lemon juice, or add some fresh cheese (queso fresco) if you like.
• Wear gloves or peel the beets over a plate: their juice stains hands and cutting boards.
• Measure and prep all the ingredients before you start.

Storage

Refrigerate in a sealed container for up to 3 days. If you make it ahead, add the eggs just before serving.