Roasted beet salad with eggs, leafy greens and a delicious honey balsamic dressing. Healthy, nutritious and easy to make.

Another break, another comeback and a wonderful sense of belonging. Again! Like coming back home. Wish I could show you how much I love my time with the blog. Though sometimes it requires a mammoth effort to stay connected than other times. The long and short of it is that life is finally a bit settled and I am finding my rhythm again. My boys have found a wonderful second home at the day care and I am looking forward to spending more time with my happy little space on the internet.

The last few weeks involved a myriad of discoveries…around the neighbourhood, within the house..zones in my balcony that offer good lighting, new friendships and some reflective exercises on the changes that have come about with time. The funny thing is that it takes some ‘getting used to’ not having the children around and savoring activities that I craved for not so long ago. I am fascinated by the way motherhood has changed everything I do, even the way I look at alone time.

Most people I know out there associate salads with health and nutrition. I do too. But along with that, I also associate salads with colours, textures and an important aspect of a meal. If it is an accompaniment to a main meal, it needs to compliment the flavours of the dish. If eaten on their own, there needs to be a protein element to it that compensates for the nutritonal value of a main meal.

Eggs are a critical part of my pantry. That is pretty obvious to all my blog readers by now for its inevitable appearance in desserts. But, what is lesser known is my affinity to use it in salads. They can easily transform a leafy salad into a filling dish. And the colour..oh so brilliant! Maybe that’s why I choose it over any other protein. The dressing is a simple honey balsamic dressing which goes very well with beetroot. You can use baby spinach, rocket, swiss chard, lettuce, mint..basically any leafy green that is available. Serve it with some crusty bread and you have a wholesome meal ready for you.

Roasted Beetroot and Egg Salad with Honey Balsamic Dressing
Serves 2

2 large beetroot
2 hardboiled eggs, peeled, quartered
A handful of mixed salad leaves (spinach, rocket, swiss chard, lettuce)
Cracked pepper to sprinkle

Honey Balsamic Dressing

2 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon honey

Preheat oven to 200 degree C. Trim beetroot stems. Wash beetroot and pat dry. Wrap in a foil and place in a roasting dish. Roast for 45 mins or until tender (skin peels away when rubbed). Set aside until cooled.

Make the dressing: Combine all the ingredients together in a bowl. Season with salt and pepper. Keep aside.

Wearing rubber gloves, peel each beetroot and cut into quarters. Arrange the beetroot and egg quarters in a bowl along with the salad leaves. Drizzle with dressing. Sprinkle with cracked pepper. Serve with crusty bread.