Pickled Egg and Beet Spinach Spring Salad

Pickled Egg and Beet Spinach Spring Salad - Dish 'n' the Kitchen Wake Up those tastebuds with this eye catching beet marinated pickled egg, beet and spinach salad. Make it ahead of time, then throw it together at the last minute. It's THE perfect hostess make ahead salad. #pickledbeets #spinachsalad #salad

A Celebratory Spring Salad

Winter. It’s over! Thank goodness…I’ve been so OVER the root vegetable salads. Especially Roasted Beet Salad. Root vegetable based salads are quite tasty, don’t get me wrong. However, after six months of darkness, I’m ready to lighten it up a little with a spring salad! When I was asked to share Easter recipes from ricardocuisine.com I was drawn to the Pickled Egg and Beet Spinach Spring Salad. It was as if the dreary winter had stopped existing, the sun came out and the birds were chirping.

Hostess with the ‘Mostess’

Spring is a time for renewal and this is a great way to change up an old favourite! The addition of these lovely, bright pickled eggs to the old beet and spinach salad really makes me smile. I love regular pickled eggs, but I think I will be pickling them with beets from now on. Not only do they look really cute and are dyed the perfect pink, but they taste fabulous too!  The recipe is certainly not difficult but you do have to make it a day ahead of time.  This makes it a perfect ‘make ahead’ dish for your Easter feast. It really comes together quickly after the initial pickling process. When you’re hosting dinner for the whole family, any recipe made ahead of time is a winner!

Beet Pickled Eggs

As you can see from the photo above there is quite a large ring of beet dye around the eggs. I had the eggs and beets pickling for about 28 hours. Less pickling time would give you a thinner ring of pink.  Flavour-wise the beets were spot on. They weren’t as pickled as the ones you can buy from the store (which are actually too harsh for me) and you can still taste their earthy beet flavour clearly. While making the salad I didn’t follow the vinaigrette recipe to the letter because I didn’t have any white wine vinegar. I substituted a white balsamic reduction and omitted the honey because the reduction was already quite sweet. I also used tarragon infused dijon mustard in place of regular dijon which turned out to really complement the pickling spices that I had used to pickle the beets.

Never Only Make Half of this Recipe

Have you ever regretted only making half a recipe? Talk about food regrets…next time I’m making the full recipe. The eggs are outstanding on their own and everyone try a half before I put the salad together. I was a bit worried there would be none left to photograph!

Pin it HERE.

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Pickled Egg and Beet Spinach Spring Salad

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Pickled Egg and Beet Spinach Spring Salad

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0.0 rating
  • GF
  • DF
A visually appealing and delicious salad to serve in the Spring.
  • Difficulty:Easy
  • Prep Time:25 mins
  • Cook Time:30 mins
  • Serves:6
  • Freezable:No

Nutrition per portion

    Ingredients
    • FOR THE PICKLED EGGS
    • 12 small beets
    • 12 peewee or small 
eggs
    • 2 1/2 cups (625 ml) white vinegar
    • 1 cup (250 ml) water
    • 1 1/2 cups (375 ml) sugar
    • 1 tablespoon (15 ml) salt
    • 1 teaspoon (5 ml) celery seed
    • 1 teaspoon (5 ml) mustard seeds
    • FOR THE BEET SPINACH SALAD
    • VINAIGRETTE
    • 1/4 cup (60 ml) olive oil
    • 2 tablespoons (30 ml) white wine vinegar
    • 2 tablespoons (30 ml) chopped fresh chives
    • 1 teaspoon (5 ml) Dijon mustard
    • 1/2 teaspoon (2.5 ml) honey
    • A hint of garlic, finely chopped (I used one clove if you need a measurement)
    • Salt and Pepper
    Method
    FOR THE PICKLED EGGS
    1. In a large pot, cook the beets in water for about 30 minutes or until tender. Cool them in cold water and peel. Transfer to a 2 litres (8 cups) jar.
    2. In a saucepan, place the eggs and cover with cold water. Bring to a boil over high heat. When the water begins to boil, cover and remove from the heat. Let stand for 12 minutes. Place the eggs in very cold water to stop the cooking. Peel the eggs and place them in the jar with the beets.
    3. In a saucepan, bring the vinegar, water, sugar, salt, and spices to a boil. Pour into the jar over the beets and eggs. Let cool and refrigerate for 24 hours. Cut the eggs in half to enjoy the colour contrast.
    FOR THE BEET SPINACH SALADVINAIGRETTE
    1. In a bowl, combine all the ingredients. Season with salt and pepper.
    THE SALAD
    1. Divide the spinach among four plates. Garnish with eggs and beets. Drizzle with the vinaigrette. Adjust the seasoning.

     

    18 comments

    1. Teresa

      I love this kind of salad, in that in between time between root vegetable season and full on spring vegetables. And aren’t there an awfully good selection of recipes in the Ricardo Easter collection?

      Reply

      1. dishnthekitchen

        oh my gosh YES! we just had the maple glazed pork tenderloin tonight…another winner!

        Reply

    2. Shareba (@InSearchOfYummy)

      Oh my goodness, that’s a pretty salad! I can only eat very small amounts of eggs (I have a food sensitivity), but I might be tempted to try this.

      Reply

    3. Keith

      Wow – looks wonderful – love this idea!

      Reply

      1. dishnthekitchen

        Thank you Keith 🙂 I don’t know how you can even look at food after all that testing you are doing, HA!

        Reply

        1. Keith

          Yes – bizarrely it is hard work! I gave my stomach a rest for a day!

          Reply

    4. Jennifer Andrews

      These eggs are gorgeous and look so pretty alongside the beets in a salad. A great dish for Easter!

      Reply

      1. dishnthekitchen

        Thank you Jennifer 🙂 We ate the rest of the eggs last night…they weren’t as nice because they were solid fuschia!

        Reply

    5. foodisthebestshitever

      I never tire of the root… vegetable.
      Pickled beetroot is a good friend of mine. I like what you did with the eggs, too 👌

      Reply

      1. dishnthekitchen

        I do get a bit tired of beetroot and other root veg in the winter. When you live in Canada, the winters are long and fresh local produce is very limited. Root veggies are all that’s left at the farmer’s markets right now. The tasteless fruit and veg that gets shipped in from around the world is expensive and poor tasting.

        Reply

        1. foodisthebestshitever

          True dat. We’ve got it too good put here…

          Reply

    6. Kristy @ She Eats

      I can certifiably say I never get sick of beets. And any pickle flavour with them = good by me. It brings back memories of family dinners and the giant pickle platter my Grandma would always leave out. This salad just screams SPRING Bernice. I’ll take two bowl fulls please.

      Reply

    7. Alex Bielak

      a very pretty dish. I’ve bookmarked the recipe! Thanks
      Alex

      Reply

      1. dishnthekitchen

        Thank you Alex, enjoy and please do let me know how it went!

        Reply

    8. chef mimi

      Oh my god how did i miss this post? These eggs are amazing!!!

      Reply

    9. janet @ the taste space

      I have never even heard of pickled eggs but the pink is just too cute.

      Reply

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