Roasted Beets, Arugula and Egg Salad

Prep Time

10 minutes

Prep Notes

Cooking Time

35 minutes




1 beet

1 cup organic arugula

Organic Cold-Pressed Extra virgin olive oil

Squeeze of lemon

1 large cage-free, pasture-raised free-range egg (Phil’s is a good brand)

Sea Salt

Fresh ground black pepper

Goat cheese (optional)

Dried cherries (optional)

Chopped walnuts (optional)


Pre-heat oven to 400°F. Rinse beet, trim off the stalk end and chop into bit size pieces. Drizzling them with olive oil, seasons with salt and pepper, and wrap it with foil. 

Place on baking sheet and roast for 30 minutes or to desired tenderness. Let cool. 

Place roasted beets on bed of arugula. Drizzle with olive oil, lemon juice, and salt & pepper. 

Heat 2 TBSP of olive oil in a pan over medium heat. Well up oil on to one side of the pan by tilting the pan to one side. Drop a cracked egg in the oil. Salt & pepper. Cook for 1-2 minutes, continually jiggling the egg around the oil, and spooning the hot oil over the egg to assist in cooking the top side. 

Slide the cooked egg onto the bed of beets & arugula. Drizzle the excess oil over the entire salad. 


Picture provided by Clean and Delicious