Recipe and photo by Mackenzie Piccarreto
If you make these the day before, know that the whole egg will turn completely pink, which you might prefer. (Makes 4 halves.)
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 very small beet (or half of a medium), peeled and roughly chopped
1 teaspoon olive oil
Pinch of salt/pepper/garlic powder
Boil whole eggs for 10 minutes. Let cool in the fridge or place into an ice bath. Peel and slice them in half. Scoop out the yolks and set the whites aside.
Combine the yolks with all other ingredients in a food processor until fully mixed. Raw beets are just fine, but you can peel and roast them first (400° for 20 minutes) to make them softer if you’d like.
If possible, store the beet mixture in the fridge for at least an hour. It firms the mixture up a bit and makes it easier to compile. Put into zip-top bag and cut a tiny part of one corner. Squeeze into the cooked egg whites.
Mackenzie Piccarreto is an integrative Health coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring—and that dark chocolate is absolutely necessary for good health. She gets most of her produce at the Brighton Farmers Market and from The Good Food Collective CSA.
This article originally appeared in the May/June 2019 edition of the magazine.