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Beetroot Zucchini and Carrot Salad with Runny Eggs
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5 from 1 vote

Beetroot Zucchini and Carrot Salad with Eggs | Vintage Market Adventures

Olive oil can be substituted for macadamia nut oil. For a vegetarian version use, 1 tablespoon of lemon juice instead of fish sauce. Fried eggs go as well in this as soft-boiled ones.
Prep Time7 mins
Cook Time5 mins
Total Time12 mins
Servings: 1


For the Beetroot Zucchini and Carrot Salad with Eggs:

  • 2 eggs
  • 1 small beetroot peeled
  • 1 medium zucchini
  • 1 medium carrot
  • 1 radish trimmed and sliced
  • 3 tbsp chopped chives or spring onion to serve, green part only

For the dressing:

  • 2 tbsp macadamia nut oil
  • 1 tbsp fish sauce
  • 1/2 tsp coconut palm sugar or white sugar


To make the perfect soft boiled eggs:

  • Place cold eggs in a saucepan and cover with cold water. Place on the stove and cook for exactly 3 minutes from the moment first bubbles begin to appear on the surface of the water.
  • Drain and cool under cold running water for a couple of minutes. Peel and set aside.

To make the Beetroot Zucchini and Carrot Salad:

  • Grate beetroot, zucchini and carrot on a coarse side of the grater.
  • Arrange on a serving plate.

To make the dressing:

  • Whisk dressing ingredients in a small bowl or jar until sugar has dissolved.

To serve the salad:

  • Drizzle dressing all over grated vegetables. Add eggs and sprinkle with some chopped chives or spring onion.
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