Beet, Herb & Farm Egg Salad with Mustard Vinaigrette

Sweet roasted beets, jammy farm eggs, tender greens, and fresh garden herbs are tossed with a tangy mustard vinaigrette in this colorful summer salad. 

Ingredients:
Salad
4 medium red or Chioggia beets
4 farm-fresh eggs
4 cups seasonal greens
¼ cup chopped parsley
2 tablespoons chopped mint
4 radishes, thinly sliced
Mustard Vinaigrette
1 tablespoon housemade wholegrain mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil
½ teaspoon honey (optional)
Salt and freshly ground black pepper, to taste

Method:
1. Preheat the oven to 400°. Wrap the beets individually in foil and roast until tender, 45–60 minutes depending on size. Allow to cool, then peel and slice into wedges.

2. Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover, and let stand for 8–9 minutes for jammy yolks. Transfer to an ice bath, peel, and halve.

3. In a small bowl, whisk together the mustard, vinegar, olive oil, honey (if using), salt, and pepper.

4. Arrange the greens on a serving platter and top with the roasted beets, sliced radishes, fresh herbs, and eggs. Drizzle with the vinaigrette just before serving and finish with an extra sprinkle of herbs and freshly cracked pepper.