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Spiralized Beet Salad With Turnips, Pesto, and Fried Eggs
This Spiralized Beet Salad With Turnips, Pesto, And Fried Eggs is a perfect brunch dish for springtime.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3
Calories: 340 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Salad:
- 1 tablespoon olive oil
- 1 cup leeks sliced
- 1 tablespoon fresh garlic minced
- 2 large turnips peeled and spiralized with the 3 millimeter blade
- 1 large beet peeled and spiralized with the 3 millimeter blade
- 2 cups spinach roughly chopped
For the Pesto:
- 1/4 cup pine nuts plus additional for garnish
- 1 1/2 cups fresh basil roughly chopped and firmly packed
- 1/2 cup fresh dill lightly packed
- 1/4 cup leeks sliced
- 1 teaspoon fresh garlic minced
- 1/4 teaspoon sea salt or to taste
- 1 pinch freshly ground black pepper
- zest of 1 small lemon
- 1/3 cup olive oil
For the Fried Eggs:
- 2 tablespoons olive oil
- 3 large eggs
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spread the pine nuts on a small baking sheet and toast in the oven until golden brown, about 4-6 minutes. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced leeks and minced garlic. Cook, stirring frequently, until fragrant and lightly browned, about 3-4 minutes.
- Add spiralized turnips and beets to the skillet. Toss to evenly coat in the oil and cook, stirring occasionally, until the noodles begin to soften, about 5-6 minutes.
- Remove skillet from the heat and stir in the chopped spinach. Cover to keep warm.
- Place the toasted pine nuts in a small food processor and pulse until crumbly. Add the basil, dill, leeks, garlic, salt, pepper, and lemon zest, and pulse until everything is finely chopped, scraping down the sides as needed.
- Add the olive oil and blend until the pesto is smooth and creamy. Scrape down the sides as needed. Adjust seasoning to taste.
- Lightly coat a medium skillet with olive oil and heat over medium heat. Fry the eggs until cooked to your liking, and season with a pinch of salt and pepper.
- Transfer spiralized vegetables to a large bowl and toss with the pesto until evenly coated. Taste and adjust the salt and pepper to taste.
- Divide the noodles between three plates, top each with a fried egg, and garnish with a sprinkle of pine nuts, if desired.
- Serve immediately and enjoy!
Cup of Yum
Nutrition Information
Calories
340kcal
(17%)
Carbohydrates
19g
(6%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Sodium
362mg
(15%)
Potassium
671mg
(19%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3982IU
(80%)
Vitamin C
39mg
(43%)
Calcium
147mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 340
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 362mg | 15% |
| Potassium | 671mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3982IU | 80% |
| Vitamin C | 39mg | 43% |
| Calcium | 147mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.