Egg and Beetroot Light Salad
PakistaniHealthyDesi eggsEasy
A fresh, colourful salad of boiled Desi eggs with beetroot, onion, lemon and herbs — light, earthy and balanced.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 3 Desi eggs, boiled and sliced
- 1 beetroot (chukandar), boiled and diced
- 1 small onion, finely chopped
- 1 green chilli, chopped
- 1 tbsp lemon juice
- 1/2 tsp chaat masala
- 1/2 tsp salt
- Fresh coriander and mint, chopped
Method
- Boil the beetroot until tender, cool, peel and dice. Boil the eggs for 10 minutes, cool, peel and slice.
- Mix the beetroot, onion and green chilli in a bowl.
- Add the egg slices on top.
- Drizzle lemon juice and sprinkle chaat masala and salt.
- Toss gently, garnish with coriander and mint, and serve immediately.
Nutrition — estimated per serving
Calories (estimate)190 kcal
Protein (estimate)13 g
Fat (estimate)10 g
Carbs (estimate)12 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
Serve right after assembling so the eggs stay firm. Allergens: contains egg. Substitute: use grated carrot instead of beetroot. Nutrition figures are estimates only, based on standard per-egg values. A light, balanced dish.