The Vibrant Beetroot Nicoise Salad
Looking for a salad that's as beautiful as it is nutritious? This beetroot nicoise is a stunning twist on the classic French salad! The vibrant pink and red hues make it absolutely Instagram-worthy, while the combination of tender beetroot, soft quail eggs, and fresh herbs makes every bite a celebration.
I love creating salads that are substantial enough to be a proper meal. This one has everything - protein, healthy fats, loads of vegetables, and fresh herbs that make it sing. It's perfect for a light lunch or as an impressive side for entertaining.
A bit of education about the ingredients in this salad:
Beetroot - One of nature's superfoods! Packed with folate, manganese, and nitrates that support healthy blood pressure and exercise performance. The deep colour signals powerful antioxidants.
Quail Eggs - Tiny but mighty! Higher in protein per gram than chicken eggs, plus rich in vitamins A, B12, and selenium. The soft yolk adds luxurious creaminess.
Green Beans - Excellent source of vitamins C and K, plus fibre for digestive health. The snap and crunch add perfect texture contrast.
Fresh Herbs - Chives, chervil, and tarragon aren't just flavour boosters - they aid digestion, provide antioxidants, and add essential vitamins.
Anchovies - Don't skip these! They're loaded with omega-3 fatty acids and add that umami depth that makes everything taste better.
Extra Virgin Olive Oil - Heart-healthy fats that help your body absorb all those fat-soluble vitamins from the vegetables.
Dijon Mustard & Capers - Both contain beneficial compounds that support digestion and add that perfect tangy punch.
Naturally gluten-free and nutrient-dense - This salad is packed with everything your body loves!
You can also use regular eggs - If you can't find quail eggs, use 6 regular soft-boiled eggs instead!
CLEAN INGREDIENTS (Choose organic when possible)
For the Salad:
– 2 bunches (about 1kg) baby mixed beetroots, trimmed, leaves reserved
– 150g green beans, trimmed and blanched
– 12 quail eggs (or 6 regular eggs)
– 250g cherry tomatoes, halved
– 2 small cos lettuces, leaves separated
– 4 anchovies in oil, drained
For the Herb Dressing:
– 80ml extra virgin olive oil
– 1 tablespoon red wine vinegar
– 2 teaspoons Dijon mustard
– 1 tablespoon baby capers
– 1/2 bunch each fresh chives, chervil, and tarragon, chopped
– Sea salt and freshly ground black pepper
METHOD
Preparing the Beetroot:
Slice some raw - Thinly slice 2 raw beetroots on a mandoline (or very finely with a sharp knife). Place in a bowl and set aside - these add gorgeous texture and colour!
Cook the rest - Bring a large saucepan of water to the boil over medium-high heat. Add remaining beetroots and cook for 12 minutes or until tender when pierced with a knife. Drain and cool slightly.
Peel carefully - Wearing gloves (to avoid pink hands!), gently peel the skins from the cooked beetroot and discard. Slice any large beetroots in half.
Making the Beautiful Dressing:
Whisk it together - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and capers. Season generously with salt and pepper.
Toss the warm beetroot - Transfer cooked beetroot to a bowl with the chopped herbs and blanched beans. Drizzle over half the dressing and toss gently to coat. Set aside to absorb those gorgeous flavours.
Cooking Perfect Quail Eggs:
Soft-boil the eggs - Bring a pan of water to the boil over medium-high heat. Carefully add quail eggs and cook for 2-2½ minutes for soft-boiled with runny yolks (cook longer if you prefer them firmer).
Cool and peel - Drain immediately and run under cold water to stop the cooking. Gently peel the delicate shells - they're tiny but worth it!
Bringing It All Together:
Assemble your masterpiece - In a large serving bowl, combine the dressed cooked beetroot mixture, raw beetroot slices, cherry tomatoes, cos lettuce leaves, anchovies, and reserved beetroot leaves. Drizzle with remaining dressing and toss gently.
Top with eggs - Arrange the beautiful soft-boiled quail eggs on top. Serve immediately while everything is fresh and vibrant!
PRO TIPS
Wear gloves when handling beetroot to avoid staining your hands
Use a mandoline for paper-thin raw beetroot slices
Cook beetroot with skins on to retain maximum nutrients
Don't overdress - you can always add more!
Make the dressing ahead and store in the fridge
This salad is best assembled just before serving to keep everything fresh
Save those beetroot leaves - they're nutritious and delicious!
VARIATIONS
Protein boost: Add flaked hot-smoked salmon or grilled chicken
Vegan version: Skip eggs and anchovies, add chickpeas or white beans
Cheese addition: Crumble goat's cheese or feta on top
Herb swap: Use dill, parsley, or basil if you can't find chervil
Nut crunch: Sprinkle with toasted walnuts or almonds
Grain addition: Serve over quinoa or brown rice for a heartier meal
SERVING SUGGESTIONS
Perfect light lunch on a warm day
Beautiful starter for dinner parties
Stunning side for grilled fish or lamb
Great for meal prep (keep components separate)
Pair with crusty sourdough bread
NUTRITIONAL INFORMATION (per serving, serves 4)
Energy: 320 kcal
Protein: 14 g
Carbs: 18 g
Fat: 22 g
Fibre: 6 g
