Roasted Beet Spring Herb Salad with Poached Egg

Roasted Beet Spring Herbed Salad with Poached Egg

The last month I have been traveling pretty non-stop, from Portland to Seattle to several weeks in San Francisco. Bouncing from different client collaborations to styling a few cookbooks. And as exciting as that all has been, the result has been that my eating habits are not as good as they should be. Forgetting to eat breakfast, not eating dinner until 10pm and hardly drinking any water. So while I am home on breaks in between jobs I have been focusing on getting some nutrients into my body early in the day. My go-to lately on mornings when I am not just whipping up a smoothie, is making a big salad for breakfast. Normally roasting up any vegetable we have in the house, tossing it in some greens, adding a handful of herbs and then from there just start topping it with just about everything. And because this is breakfast, I put a egg on it.

Roasted Beet Spring Herb Salad with Poached Egg

To add some bulk to this breakfast salad, keeping me satisfied until lunch, I combined it with garlic croutons, and goat cheese. Another great option would be to toss in some pulses, like lentils or chickpeas. 

This post is in collaboration with my friends at Earthbound Farms. And while I try to support local farmers, I love the convenience of keeping these salad containers in my fridge for when life gets busy and we need a quick meal. Thank you for supporting!

Roasted Beet Spring Herbed Salad with Poached Egg

Roasted Beet Spring Herbed Salad with Poached Egg
serves 4


1 lb Earthbound Farm Organic Spring Mix
3 bunches of beets- 2 red and 1 golden (save tops), peeled
2 avocados cubed
4 oz of goat Cypress Grove Purple Haze goatcheese
one bunch of dill sprigs
4 eggs poached
1/4 cup of olive oil

4 slices of whole grain bread- crust removed
2 cloves of garlic - minced or smashed
salt and pepper
1/8 cup of olive oil

1/2 shallot, minced
2T apple cider vinegar
2T olive oil
2T Heavy Cream
1/2 t salt
1/2 t Dijon mustard
1 cup total chopped herbs, chives, tarragon, parsley

+ quarter and slice beets into rounds and toss with 1/4 cup of olive oil and roast at 400 degrees for about 40 minutes

+ remove crusts and cut bread into small cubes
+ mince or smash garlic cloved and toss bread/garlic/olive oil , salt and pepper
+ while beets are roasting- bake at 400 for about 10 minutes or until golden brown

+ mince shallot and place in a mason jar with a lid
+ add vinegar and let sweat for about 10 minutes
+ add mustard ,salt and olive oil and shake
+ add cream and shake vigorously until all emulsified
+ add herbs and shake gently just until combined

How to poach a egg:

Using a deep saucepan, add 1” of water. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Crack one egg into a small ramekin or bowl. Begin stirring the water with the end of a wooden spoon. Once the water is quickly moving in one direction, carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan and let it go for 5 minutes. After 5 minutes, remove the egg with a slotted spoon and place on a paper towel while you continue to make the other eggs. 

To serve:

Toss together spring salad mix with 1/2 cup fresh herbs. Add roasted beets, croutons and fresh goat cheese and toss together. Place mixture in individual bowls, add 1-2 tablespoons of dressing and top with poached egg.

Ashley Martibeets, salad, egg