Roasted Tomato, Spinach, Beet and Poached Egg Salad

Roasted Tomato, Spinach, Beet and Poached Egg Salad
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • on-the-vine cherry tomatoes

  • 2 Tbsp.
    (30 mL)

    Irresistibles extra virgin olive oil

  • 3 cups
    (750 mL)


  • 2 Tbsp.
    (30 mL)

    Selection white vinegar

  • 4

    Irresistibles large eggs

  • 5 cups
    (1 1/2 L)

    spinach washed, rinsed and minced

  • 6

    medium red beets cooked and cut into 8 wedges

  • 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

  • walnut oil

  • 3 Tbsp.
    (45 mL)

    fresh savory or thyme leaves

  • salt & pepper to taste


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