Two beetroot egg salad tartines

Beetroot egg salad tartine

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Prep: 15 mins Cook: 10 mins

Easy

Serves 1

Liven up your lunch or supper with this flavourful beetroot egg salad tartine with spring onions and cornichons. It's super simple to make

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal676
  • fat42g
  • saturates6g
  • carbs39g
  • sugars14g
  • fibre8g
  • protein32g
  • salt1.6g
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Ingredients

  • 2 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 large cooked beetroot, finely chopped
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 tbsp fat-free Greek yogurt
  • 1 tbsp mayonnaise
  • 2 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 cornichons, finely chopped
  • 1 tbsp chopped dill, plus extra to serve
  • 2 slices wholemeal bread
  • ½ tbsp mixed seeds
  • spinach and rocket salad, to serve (optional)
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  1. Bring a large pan of water to the boil, add the eggs and gently simmer for 8 mins. Remove from the pan with a slotted spoon and transfer to a bowl of cold water to cool down.

  2. Peel the eggs and finely chop. Put in a mixing bowl with the beetroot, yogurt and mayo. Stir together with a fork until well combined. Fold through the spring onions, cornichons and dill, and season.

  3. Toast the bread, top with the beetroot and egg salad and finish with the seeds and extra dill. Serve with salad, if you like.

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