Roasted Beet & Potato Salad (with poached egg and hollandaise sauce) - Global Vegetarian

Roasted Beet & Potato Salad (with poached egg and hollandaise sauce)

warm beat salad
  • Servings : 2
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

This is a wonderfully appetizing and satisfying meal. The texture and flavours of roasted beets, potatoes and walnuts combine beautifully with spinach as well as with the taste and texture of poached eggs. It is abundant in iron, fiber, vitamins A, C, E and other antioxidants, vitamin K, and a good source of calcium, vitamin D, B-complex vitamins, folate, protein and omega-3 fatty acids. The top greens of beets can be chopped up and mixed in with the spinach for the base of this salad. They are an excellent source of vitamin C. Additionally, the top greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A, several times more than that of the beet roots. The hollandaise sauce is the richest component of this recipe but it also adds an incredible “yum” factor! If you are concerned with the fat calories from the sauce, it can be skipped or replaced with a light dressing.

See Hollandaise Sauce recipe.
See Perfect Poached Eggs recipe.


  • 4 medium sized beets
  • 3 medium sized yellow flesh potatoes
  • 4 cups baby spinach leaves (enough for 2 dinner plates)
  • 12 to 14 walnut halves
  • 2 eggs (free run organic if possible)
  • Feta or goat cheese for topping
  • Olive oil
  • Salt and pepper
  • Hollandaise sauce (see recipe)


Step 1

Preheat oven to 300 degrees Fahrenheit. Place walnuts in small ovenproof pan and bake for 7-8 minutes. Once roasted, set aside to cool.

Step 2

Wash and cube potatoes (approx. ¾ inch cubes). Place in covered saucepan with a drizzle of olive oil and sprinkle of sea salt. Cook on medium high heat, stirring regularly, until cooked when inserted with a fork, and slightly browned. Put into a small bowl and set aside.

Step 3

Peel and slice beets into thin round slices (you should get about 5 slices per beet). Place into the frying pan that was used for cooking the potatoes. Cook for 5-6 minutes on medium high heat, stirring a few times, until desired tenderness is reached. Remove from heat and set aside.

Step 4

Make a bed of spinach on both plates. Place roasted beets and potatoes on top of spinach. Sprinkle with feta or bits of goat cheese. Make poached eggs and place one on the center of each plate (see below for instructions on how to make perfect poached eggs). Top each with a tablespoon or so of hollandaise sauce. Sprinkle with roasted walnuts around the egg. Sprinkle a dash of paprika on top of each egg. Serve warm and enjoy!

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