Recipes
Beet, Egg & Feta Breakfast Salad Toast Plate
Uses: sliced beets, hard boiled egg, feta cheese, romaine, whole wheat bread, lemon
Ingredients:
- 1 hard boiled egg, sliced or quartered
- 1/3 cup sliced canned beets, drained
- 1 cup chopped romaine
- 1 tablespoon feta cheese, crumbled
- 1 slice whole wheat bread, toasted
- 1 teaspoon lemon juice
- 1 teaspoon oil or margarine, optional
- Black pepper or dried oregano, if available
Instructions:
- Drain the canned sliced beets. They are already cooked, so they only need to be drained and cut smaller if desired.
- Chop the romaine and place it on a plate or in a shallow bowl.
- Add the beets and sliced hard boiled egg over the romaine.
- Sprinkle feta over the top and season with black pepper and dried oregano if available.
- Add lemon juice and a tiny drizzle of oil, or use a small amount of softened margarine on the toast for richness.
- Serve with toasted whole wheat bread on the side, or spoon some of the beet and egg mixture over the toast for an open-faced breakfast plate.
Chef’s note: This is a light savory breakfast that uses the cooked beets in an easy, colorful way.
Optional: Add avocado slices if you want the plate to feel creamier and more filling.