Description
A sophisticated and colorful French-inspired salad featuring tender roasted beets, creamy ripe avocados, soft-boiled eggs with jammy yolks, and fresh citrus segments. This elegant dish is finished with a dollop of luscious crème fraîche, crunchy pistachios, and a fragrant herb garnish, creating a perfect balance of textures and flavors for a light yet indulgent appetizer or side.
Ingredients
Scale
Vegetables & Fruits
- 4 medium Beets (Roasted until tender, can substitute with precooked beets)
- 2 Avocados (Use ripe for optimal creaminess)
- 1 large Orange (Can substitute with grapefruit segments)
Protein & Dairy
- 4 large Soft-Boiled Eggs (Cook for about 7 minutes for jammy yolks)
- 1 cup Crème Fraîche (Can substitute with Greek yogurt or sour cream)
Oils & Nuts
- 2 tablespoons Olive Oil (Use high-quality extra virgin for best taste)
- 1/3 cup Pistachios (Can use walnuts or almonds as alternative)
Herbs & Seasonings
- 1/4 cup Fresh Dill or Microgreens (Can use chives or parsley as alternatives)
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 40 to 50 minutes, or until tender when pierced with a fork. Allow to cool slightly, then peel off the skins and slice the beets into rounds.
- Soft-Boil the Eggs: While the beets are roasting, bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for exactly 7 minutes to achieve jammy yolks. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs carefully and slice them in half.
- Prepare Avocado and Orange: Cut the avocados in half, remove the pits, and slice the flesh into neat wedges. Segment the orange by cutting away the peel, pith, and membranes to separate clean citrus segments, removing any seeds in the process.
- Assemble the Salad: On a large serving plate, evenly arrange the sliced roasted beets in a layer. Layer the avocado wedges and orange segments over the beets. Nestle the soft-boiled egg halves among the other ingredients to create a visually appealing presentation.
- Finish and Garnish: Spoon dollops of crème fraîche generously over the layered salad. Sprinkle with the pistachios for a crunchy texture. Drizzle the high-quality olive oil evenly on top. Season with sea salt and black pepper to taste. Finally, garnish with fresh dill or microgreens to add a fresh herbal aroma and color contrast.
Notes
- To save time, precooked or store-bought roasted beets can be used instead of roasting fresh ones.
- For a dairy-free alternative, substitute crème fraîche with a plant-based yogurt.
- Soft-boiled eggs can be cooked up to a day ahead and stored in the refrigerator peeled for convenience.
- Experiment with different nuts like walnuts or almonds if pistachios are unavailable or for varied flavors.
- The acidity and sweetness of the orange complement the earthiness of the beets and creaminess of the avocado, but grapefruit segments also make a delicious substitute.
