roasted vegetable egg salad

Roasted Vegetable Egg Salad

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Category: Lunch
  • Method: Stovetop and Oven
  • Cuisine: American


This easy recipe for roasted vegetable egg salad is a hearty variation on this lunchtime favorite, adding warm and healthy roasted veggies!


  • 2 cups carrots (either baby carrots or regular carrots sliced into rounds will work)
  • 10 baby or fingerling potatoes, scrubbed and cut in half
  • 34 small beets, scrubbed and quartered
  • 23 sprigs of fresh thyme
  • 2 tablespoons olive oil
  • Pinch each of salt and pepper
  • 2 eggs, poached or over easy
  • Caesar salad dressing or 1/2 cup feta cheese (see note)
  • 2 cups torn romaine lettuce (optional)
  • Fresh parsley for garnish (optional)


  1. Heat oven to 425 and line a rimmed baking sheet with foil.
  2. Toss carrots, potatoes and beets together with oil, thyme and a pinch each of salt and pepper. Spread in a single later on baking sheet and roast for 30 minutes.
  3. If you are serving this on lettuce, divide it among two plates.  Top with roasted veggies. Drizzle with salad dressing or sprinkle with feta and put a poached egg on each. Sprinkle with parsley if using.
  4. Break yolk and serve at once.


I’ve made this salad both with Caesar salad dressing and with crumbled feta, and I love both!  The Caesar dressing is a stronger flavor, while the feta lets the egg act as the “dressing.”  I highly recommend trying both!