Name: Beetroot egg salad tartine
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 medium eggs -; 1 large cooked beetroot , finely chopped -; 1 tbsp fat-free Greek yogurt -; 1 tbsp mayonnaise -; 2 spring onions , sliced -; 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) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Beetroot egg salad tartine

1. 2 medium eggs -

2. 1 large cooked beetroot , finely chopped -

3. 1 tbsp fat-free Greek yogurt -

4. 1 tbsp mayonnaise -

5. 2 spring onions , sliced -

6. 3 cornichons , finely chopped -

7. 1 tbsp chopped dill , plus extra to serve -

8. 2 slices wholemeal bread -

9. ½ tbsp mixed seeds -

10. spinach and rocket salad, to serve (optional) -

How to cook deliciously - Beetroot egg salad tartine

1. Stage

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. Stage

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. Stage

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