Root Vegetable Salad With Fried Eggs Recipe

Name: Root Vegetable Salad With Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots diced; 4 parsnips diced; 1 red onion small, thinly sliced; 1 clove garlic finely chopped; 1/4 cup EVOO; ground pepper; 6 slices bacon diced; 2 tablespoons rice vinegar; 5 ounces baby arugula or mixed greens, about 8 cups; 1/2 cup fresh parsley leaves; 1/4 cup grated Parmesan cheese plus more for topping; 4 large eggs

Servings: persons

4 carrots diced
4 parsnips diced
1 red onion small, thinly sliced
1 clove garlic finely chopped
1/4 cup EVOO
ground pepper
6 slices bacon diced
2 tablespoons rice vinegar
5 ounces baby arugula or mixed greens, about 8 cups
1/2 cup fresh parsley leaves
1/4 cup grated Parmesan cheese plus more for topping
4 large eggs

1
Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
2
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
3
Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
4
Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 carrots diced, 4 parsnips diced, 1 red onion small, thinly sliced, 1 clove garlic finely chopped, and more.

Yes, Root Vegetable Salad With Fried Eggs 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.

Root Vegetable Salad With Fried Eggs

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