Beetroot, parsley and egg salad

    15 min

    Refreshing and simple salad of chopped boiled egg, beetroot and parsley. Perfect for the BBQ or with grilled meats.

    Samantha's Supper

    Kent, England, UK
    4 people made this

    Serves: 2 

    • 2 free range eggs
    • 6 slices pickled beetroot
    • 1 tablespoon finely chopped parsley
    • salt and pepper to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Boil the eggs for approx 10 minutes. Cool then peel.
    2. Dice the egg and beetroot and combine in a bowl with the parsley and seasoning to taste. Chill until required.

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    Reviews in English (2)


    Altered ingredients:I added an extra 2 eggs,an extra tbsp of parsley and a few more slices of beetroot! I served this with chips for dinner so added extra to it as i said above,but served as a 'starter' i would leave it how it was!  -  11 May 2012


    I thought that this was very nice,but next time i'm gonna add some shredded lettuce through it!Yum!  -  11 May 2012