Boiled Egg and Beetroot Salad
PakistaniHealthyDesi eggsEasy
Boiled eggs with roasted beetroot, onion and lemon — a colourful, light salad with a sweet earthy taste.
Prep time12 min
Cook time20 min
Total time32 min
Servings2
Ingredients
- 2 boiled eggs, quartered
- 1 medium beetroot, boiled and diced
- 1 small onion, finely chopped
- 1 tbsp lemon juice
- 1/2 tsp chaat masala
- 1/4 tsp salt
- Fresh coriander
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Boil the beetroot until tender, about 20 minutes; cool, peel and dice.
- Put beetroot and onion in a bowl.
- Add lemon juice, chaat masala and salt; toss.
- Add the egg quarters on top.
- Sprinkle coriander.
- Serve cool.
Nutrition — estimated per serving
Calories (estimate)100 kcal
Protein (estimate)7 g
Fat (estimate)5 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Beetroot stains — wear gloves if you like. Eat the salad fresh and cool. Allergic to eggs? Add chickpeas instead. Beetroot is cheap and widely available in Pakistan.