For a better browsing experience, this site has been optimized for Chrome on your device.

Important!

Are you sure you want to empty your cart?

Roasted Tomato, Spinach, Beet and Poached Egg Salad 2013-08-06 https://www.metro.ca/userfiles/image/recipes/Salade-epinards-tomates-betteraves-œufs-7212.jpg PT20M PT20M PT40M

Preheat oven to 375°F (190°C). Lay tomatoes on a baking sheet and drizzle with oil.Roast 15 minutes or until their skins crack.Take out of the oven and set aside.Bring water to a boil, add vinegar and reduce to a simmer.Using a slotted spatula, stir boiling water clockwise.Break eggs, one by one, keeping the yolks intact, into the simmering water, turning them gently.Cook over low heat for 3 – 4 minutes or until whites are firm and yolks still soft.With a slotted spoon, transfer eggs to a bowl of ice water then drain on paper towels. Reserve.Dressing: In a bowl, whisk all ingredients together. Season and set aside.In a bowl, toss spinach, beets and lemon zest with dressing to taste. Adjust seasoning.Divide salad among 4 plates, add 4 roasted tomatoes, top with a poached egg (reheated in warm water if desired) and sprinkle with walnuts.

4 Chef Caroline McCann

3 5 5 2

Roasted Tomato, Spinach, Beet and Poached Egg Salad

Rate this recipe

5 Votes

servings

0:20

Preparation

0:20

COOKING

0:40

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

on-the-vine cherry tomatoes

2 Tbsp.
(30 mL)
Irresistibles extra virgin olive oil

You might like:

Flyer Deal (1)

BERTOLLI OLIVE OIL

$6.99 ea.

750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES

3 cups
(750 mL)
water

2 Tbsp.
(30 mL)
Selection white vinegar

4

Irresistibles large eggs

5 cups
(1 1/2 L)
spinach washed, rinsed and minced

You might like:

Flyer Deal (1)

ATTITUDE ORGANIC SALADS

$5.49 ea.

142 g PRODUCT OF CANADA SELECTED VARIETIES

6

medium red beets cooked and cut into 8 wedges

You might like:

Flyer Deal (1)

GREEN OR RED SWISS CHARD

2 for $5.00

PRODUCT OF ONTARIO RED, GREEN OR BLACK KALE PRODUCT OF ONTARIO COLLARD OR DANDELION GREENS PRODUCT OF ONTARIO

1

strip of lemon zest finely chopped

20

walnuts roasted and chopped

salt & pepper to taste

Irresistibles rice vinegar

1/4 cup
(60 mL)
lemon juice

You might like:

Flyer Deal (1)

ITALIAN VOLCANO LEMON OR LIME JUICE

$7.49 ea.

500 ml

walnut oil

3 Tbsp.
(45 mL)
fresh savory or thyme leaves

You might like:

Flyer Deal (1)

ZUCCHINI FLOWERS

$6.99 ea.

12 PK PRODUCT OF ONTARIO

salt & pepper to taste

Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C). Lay tomatoes on a baking sheet and drizzle with oil.

Roast 15 minutes or until their skins crack.

Take out of the oven and set aside.

Bring water to a boil, add vinegar and reduce to a simmer.

Using a slotted spatula, stir boiling water clockwise.

Break eggs, one by one, keeping the yolks intact, into the simmering water, turning them gently.

Cook over low heat for 3 – 4 minutes or until whites are firm and yolks still soft.

With a slotted spoon, transfer eggs to a bowl of ice water then drain on paper towels. Reserve.

Dressing: In a bowl, whisk all ingredients together. Season and set aside.

In a bowl, toss spinach, beets and lemon zest with dressing to taste. Adjust seasoning.

Divide salad among 4 plates, add 4 roasted tomatoes, top with a poached egg (reheated in warm water if desired) and sprinkle with walnuts.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.