Reviews (1) Add Rating & Review 4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 12/19/2015 Very simple and delicious. Will be making this again.
Back to Roasted-Vegetable Salad with Poached Eggs All Reviews for Roasted-Vegetable Salad with Poached Eggs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted-Vegetable Salad with Poached Eggs Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 3/4 pound fingerling potatoes, halved lengthwise 1 medium yellow onion, diced medium 2 carrots, cut into 1/2-inch rounds 1 large beet, scrubbed, peeled, and cut into 1/2-inch wedges 1 large sprig rosemary 3 tablespoons olive oil, divided Salt and pepper 4 large eggs 1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces 1 tablespoon lemon juice plus wedges for serving
Gallery Roasted-Vegetable Salad with Poached Eggs
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Gallery
Roasted-Vegetable Salad with Poached Eggs
Roasted-Vegetable Salad with Poached Eggs
Roasted-Vegetable Salad with Poached Eggs
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 4
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 3/4 pound fingerling potatoes, halved lengthwise 1 medium yellow onion, diced medium 2 carrots, cut into 1/2-inch rounds 1 large beet, scrubbed, peeled, and cut into 1/2-inch wedges 1 large sprig rosemary 3 tablespoons olive oil, divided Salt and pepper 4 large eggs 1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces 1 tablespoon lemon juice plus wedges for serving
Directions
Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes, onion, carrots, beet, and rosemary with 2 tablespoons oil; season with salt and pepper. Roast vegetables until golden and tender, about 30 minutes.
Meanwhile, in a straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack eggs, one at a time, into a small bowl and gently pour into skillet. Cook, undisturbed, until whites are just set and yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer eggs to a paper-towel-lined plate.
Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice, and remaining tablespoon oil; season with salt and pepper. Divide among four plates, top with poached eggs, and serve with lemon wedges.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/19/2015 Very simple and delicious. Will be making this again.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/19/2015 Very simple and delicious. Will be making this again.Martha Stewart Member
Rating: 5 stars 12/19/2015
Very simple and delicious. Will be making this again.
Rating: 5 stars
All Reviews for Roasted-Vegetable Salad with Poached Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted-Vegetable Salad with Poached Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
