Beet & Thyme Breakfast Salad

Breakfast salads offer a bright American brunch twist beyond toast and eggs. This plate pairs earthy boiled beets and fragrant thyme with jammy soft-boiled eggs over peppery arugula and toasted walnuts.

Serves 2 · 15 min prep · 45 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 24g carbs
• 30g fat
• 4.2g fiber

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Ingredients

• 3 medium beets
• 4 cups baby arugula
• 2 soft-boiled eggs
• 1 shallot
• 1 tbsp fresh thyme leaves
• 1 garlic clove
• 3 tbsp extra-virgin olive oil
• 1.5 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped toasted walnuts
• 2 tbsp chopped fresh parsley
• 2 oz crumbled feta cheese

Instructions

1. 1Place the unpeeled beets in a saucepan, cover with water by an inch, and bring to a boil. Simmer 30 to 40 minutes until a knife slides in easily; drain and let cool enough to handle.
2. 2While the beets cook, bring a small pot of water to a gentle boil. Lower in the eggs and cook exactly 7 minutes for jammy yolks, then transfer to an ice bath.
3. 3Whisk together the olive oil, apple cider vinegar, Dijon, half the thyme, salt, and pepper to make a bright vinaigrette.
4. 4Slip the skins off the cooled beets under running water or with a paper towel, then cut into thin wedges.
5. 5Thinly slice the shallot and mince the garlic. Warm a skillet over medium-low, add a spoonful of the vinaigrette, and lightly sauté the shallot and garlic with the remaining thyme for 2 minutes until fragrant but not browned.
6. 6Toss the warm shallot mixture with the beet wedges so they absorb the aromatics.
7. 7Arrange the arugula on two plates as a base. Nestle the dressed beet wedges over the greens.
8. 8Peel the soft-boiled eggs, halve them, and place cut-side up on each salad.
9. 9Scatter crumbled feta, toasted walnuts, and chopped parsley over everything.
10. 10Drizzle the remaining vinaigrette generously and finish with a final grind of black pepper. Serve while the beets are still slightly warm against the cool greens and jammy eggs.