Egg, beetroot & bacon salad

Egg, beetroot & bacon salad

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(2 ratings)


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Cooking time

Prep: 20 mins Cook: 40 mins plus 2 hrs chilling

Skill level



Serves 8

These purple, beetroot-dyed eggs are a pretty addition to a main course salad, especially when teamed with spring leaves and a punchydressing

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 6 large eggs
  • 750ml bottle beetroot juice (not a mix or a smoothie)
  • 3 thick hand-cut slices of white bread
  • 2 tbsp olive oil
  • about 200g diced pancetta or unsmoked bacon lardons
  • about 175g leaves - a mixture of pea shoots and baby leaves is nice, or try a whole head of frisée
  • 250g pack cooked beetroot (not in vinegar), or homegrown (boiled until tender), diced
  • 3 shallots, finely chopped

For the dressing

  • 2 fat garlic cloves, crushed
  • 1 tbsp Dijon mustard
  • 2 tsp English mustard powder
  • 4 tbsp white wine vinegar
  • 4 tbsp extra virgin olive oil
  • few pinches of sugar

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  1. Put the eggs in a large saucepan of cold water and bring to the boil. Once boiling, remove the pan from the heat and set your timer for 8 mins if the eggs were from the fridge, 7 mins if at room temperature. When the time is up, immediately transfer the eggs to a colander, run under cold water to cool, then peel. Fully cover the peeled eggs with beetroot juice and chill for 2 hrs. Drain the eggs and discard the juice. Put the eggs back in the fridge. Can be done 1 day ahead.
  2. Heat oven to 200C/180C fan/gas 6. Cut the bread into neat cubes, then toss with the olive oil and some salt on a big baking sheet. Bake for 10-12 mins until golden brown and crisp. Can be made 1 day ahead – store in an airtight container when cool.
  3. Put the pancetta or lardons in a large, cold frying pan over a low-medium heat. Fry until crisp and golden, stirring occasionally. Lift out with a slotted spoon onto kitchen paper to drain. Tip any remaining fat or juices into a jar and add the dressing ingredients. Season and shake well to mix.
  4. Bring the eggs to room temperature about 30 mins before assembling. Toss the leaves, croutons, pancetta, beetroot and shallots with the dressing on a platter (give the jar a good shake first). Halve the eggs and add to the salad.

Recipe from Good Food magazine, April 2014

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Show comments
lizleicester's picture
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Unexpectedly, the worst thing about this salad was the pink eggs. They looked repulsive. Next time I'll use ordinary hard boiled eggs because the rest was very tasty, although I'd only use 1 clove of garlic.

roseleanor's picture

The flavours in this recipe really appeal to me, and the pink eggs certainly look pretty, but a 750ml bottle of beetroot juice to turn them pink, that you then throw away??? That adds in the regions of £3 to the cost of the recipe, for no other reason than to turn the eggs pink!

dolbyjones's picture

I haven't tried it yet but I bet if you boil the eggs for the last 10 minutes with the beetroots it would have the same effect!