Discover the ultimate beet and egg salad for holiday feasts

When planning the holiday spread, consider a side that complements a variety of dishes. Beet and egg salad perfectly fulfills this role. It's like the proverbial "cherry on the cake"—it doesn't overpower but enhances the full flavor.

Beets are a tasty addition to various dishes, though their preparation can be intimidating for many. The main concern is the intense dye that stains hands when peeling and cutting the beets. How can you minimize these unpleasant side effects?

Here are some useful tips. The simplest solution is to purchase cooked and peeled beets from the store. These are easily accessible, vacuum-packed, and have a long shelf life. They typically don't contain any added substances, making them a safe and healthy choice.

Additionally, you can cut or grate the beets while wearing disposable protective gloves. This way, you'll keep your hands and nails clean.

To prepare a large bowl of beet and egg salad, you will need:

• 2 red beets
• 4 eggs
• 1.5 tablespoons of mayonnaise
• 0.07 oz of salt
• Freshly ground pepper

Preparation

1. Grate the cooked, cooled, and peeled beets using a coarse grater.
2. Boil the eggs until hard, remove the shells, and grate them as well.
3. Combine the ingredients, add the seasonings, and mix with mayonnaise.

You can serve this salad simply in a bowl or wrapped in slices of homemade ham. It also tastes great in tortilla rolls. It's an excellent accompaniment to smoked fish, herring in oil, or beef tartare. You can also use it to make sandwiches for breakfast.

If you want to enrich the flavor and texture of the beet and egg salad, consider adding a handful of nuts, such as walnuts, pecans, or cashews. This combination also pairs nicely with Greek, goat, or blue cheeses. You won't go wrong by adding fresh herbs like parsley, dill, or mint either.