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Beetroot Salad with Spinach, Egg and Capers Mayonnaise Dressing

Author Julie Karla


  • 3.5 oz. spinach
  • 4 medium beets
  • 2 eggs
  • 2 heaping tbsp. good mayonnaise
  • 1 heaping tbsp. capers coarsely chopped
  • Roasted pumpkin seeds
  • Capers
  • Oliveoil
  • freshly ground pepper
  • wholegrain bread


  1. Boil the beets until tender for approx. 45 minutes to an hour. Put the pot under the tap and rinse the beets with cold water, then it is super easy to peel off the skin. Cut the beets into quarters and set aside. Boil the eggs 8 minutes, let cool and peel
  2. Hint: it is easier to peel the shell off eggs under running water.
  3. Cut the eggs into quarters and set aside. Wash the spinach and dry thoroughly. Mix the mayonnaise with capers and freshly ground pepper. Layer salad on a plate as follows; spinach, beets, eggs and dollops of mayonnaise dressing. Finish off with roasted pumpkin seeds and extra capers. Serve the healthy beet root salad with whole grain bread (optional). Yield 2 servings