Honey Dijon Beet and Egg Salad

It’s harvest time here on the farm. Combines were lined up for a sleepover at the edge of our yard site after a long day of work. The drivers had very quickly rolled the fields, harvesting the ripe lentil crop. We were equally as busy extracting honey from our beehives.

I noticed my garden had grown ripe as well; fresh lettuce, dill, beets and onions all ripe for the picking. What does one make with all these healthy ingredients? A delicious Honey Dijon Beet and Egg Salad.

Hubs added hot peppers and chunks of cooked chicken to his salad but I enjoyed the salad just as it was. Eggs are a major source of daily protein all on their own; add in the beets for a daily dose of healthy heart medicine. I’m constantly trying to convince my father-in-law to eat more beets for this very reason but it’s not just a healthy salad. This salad is packed full of flavour.

Bon Appétit.

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Honey Dijon Beet and Egg Salad

Ingredients

• 4 cups spring leaf lettuce
• 2 medium cooked beets, skinned and sliced
• 1 small onion, sliced
• 2 hardboiled eggs, sliced
• 1 tbsp fresh dill
• 1 tsp parmesan cheese
• Ground peppercorns to taste
• Salad Dressing
• 1⁄2 cup olive oil
• 1 tbsp honey
• 1 lime
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 tsp salt

Instructions

1. Squeeze the juice of 1 lime into a dressing shaker, or measuring cup. Add all remaining dressing ingredients, shake and pour over the lettuce, setting aside 1/4 of the salad dressing.
2. In a large salad bowl use tongs to toss the lettuce with all but 1/4 dressing you previously set aside.
3. On a platter lay out the lettuce coated with dressing, place sliced beets, onions and eggs throughout the bed of lettuce.
4. Sprinkle with dill, parmesan and ground pepper to taste.
5. Serve with the remaining 1/4 salad dressing you previously set aside. Shake and pour over serving size as per taste.

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