Beet, Walnut, and Egg Salad

This recipe was conceived and developed for the Kids Food Reboot campaign, a national campaign presented by FamilyCook Productions to support parents in serving their children real food that can be enjoyed by the whole family. This specific dish, a salad with some truly grown-up flavors, is presented in a kid friendly way with bright colors, a mixture of friendly and foreign flavors, and a touch of whimsy with my smiley-face hardboiled egg.

Developing this recipe was a blast, because this is definitely one of my top 10 favorite salad combinations. I love the crisp bitterness of arugula, especially baby arugula which is more mild and tender. Beets and walnuts are a classic combination, and add a subtle sweetness and earthiness to the salad. The apples are crisp and juicy, and the egg adds a creaminess and richness to the dish. The finishing touch, a tangy raspberry dressing, brings everything together. Not only does this salad LOOK adorable, but it's packed with vitamins, minerals, fiber, healthy fats, and protein.

See the original recipe post here, and be sure to check out Kids Food Reboot for other recipes and resources to get kids eating right!


Beet, Walnut, and Egg Salad

Serves: 4 adults, or 2 adults and 3-4 children

6 cups arugula
4 Hardboiled eggs
4-5 Medium red beets
2 large apples (or 3 medium apples)
1 cup walnuts, toasted and roughly chopped
1 tsp black sesame seeds
2 tsp lemon juice

For the dressing:
½ cup fresh or frozen raspberries
¼ cup extra virgin olive oil
2 Tbsp lemon juice
salt and pepper, to taste

To prepare the dressing, blend raspberries and lemon juice in blender or food processor until smooth. With machine on (or whisk in by hand), slowly drizzle in olive oil and blend until fully incorporated. Adjust seasoning to taste. Store in refrigerator until ready to use.

Boil or roast beets until cooked through and tender. Let cool and peel.  Slice into coins. Peel hardboiled eggs, slice lengthwise. Quarter and slice apples lengthwise, and toss with 1tsp lemon juice to prevent browning. 

To assemble salad, spread arugula along bottom of plate. Leave an indent in the center of the plate for a small cup of dressing. Arrange apples and beets around arugula, alternating apples and beets and lining the arugula. Sprinkle walnuts on top of apples and beets.   Place 1 or 2 hardboiled egg halves at the top of the plate. Place black sesame seeds on yolk of hardboiled egg in the shape of a smiley face (or other design). Place small cup of dressing in center of salad.