Beet And Egg Fattoush Salad Recipe

Name: Beet And Egg Fattoush Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 None baby beets, halved; 1 None flatbread; 1/3 cup vegetable or olive oil + 1 tbsp; 4 None eggs, at room temperature; 1/4 cup lemon juice; 6 None small red radishes, thinly sliced; 1 None cucumber, peeled and coarsely chopped; 4 None spring onions, thinly sliced; 2 tbsp fresh mint leaves, torn; 1/3 cup fresh flat-leaf parsley leaves, torn; 1/2 tsp sumac

Servings: persons

10 None baby beets, halved
1 None flatbread
1/3 cup vegetable or olive oil + 1 tbsp
4 None eggs, at room temperature
1/4 cup lemon juice
6 None small red radishes, thinly sliced
1 None cucumber, peeled and coarsely chopped
4 None spring onions, thinly sliced
2 tbsp fresh mint leaves, torn
1/3 cup fresh flat-leaf parsley leaves, torn
1/2 tsp sumac

1
Preheat oven to 350u00b0F. Wrap beets individually in foil. Place on a baking tray and bake for 30-40 mins or until tender. Cool slightly then peel and cut in half (or quarter, if large).
2
Meanwhile, brush bread with 1 tbsp oil. Place on a baking tray and bake for 8 mins or until lightly browned and crisp. Cool then break into chunks.
3
Place eggs in a small saucepan and cover with cold water. Bring to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 mins, drain then let cool slightly. Peel and cut into quarters.
4
Whisk together remaining oil and lemon juice. Season. Toss with beets, radishes, cucumber, onions, mint, parsley and bread. Serve topped with egg and sprinkled with sumac.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 None baby beets, halved, 1 None flatbread, 1/3 cup vegetable or olive oil + 1 tbsp, 4 None eggs, at room temperature, and more.

Yes, Beet And Egg Fattoush Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet And Egg Fattoush Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions