Beet Salad with Poached Egg

The cooler months make me crave some starchier vegetables and deeper flavors. This cool beet salad topped with warm poached egg is a great part of Sunday brunch.


There may not be much holiday cheer in Istanbul, but the city is still lit up like a Christmas tree.


And the magic indoors continues…

Beet & Dill Salad with Poached Egg and Goat Cheese


– 3-4 beets

– 3 tbsp extra virgin olive oil

– 1 tbsp balsamic vinegar

– 1 tbsp lemon juice

– salt & pepper

– small handful chopped dill

– 1 tbsp chopped chives (I used scallions, but chives are better)

– goat cheese

– 1 egg

– 1 tbsp vinegar

– red pepper flakes for garnish

Serves: 2


Wrap each beet individually in aluminum foil and pop them into the oven at 375 degrees Fahrenheit for 2 hours. My beets were especially small, so I had to use a few more.

Meanwhile, whisk together the olive oil, lemon juice and balsamic vinegar with a pinch of salt and pepper and set aside with the chopped chives and dill.

When the beets are tender (can prick with a fork, but still hard enough to give some resistance), remove them from the oven, unwrap them, and let cool until you are able to remove the skins by rubbing your thumbs against the surface. The skin should slide off relatively easily.


Chop the beets into quarters and place them in a dish. Top with the olive oil mixture, dill, and chives and let sit in the fridge for at least 30 minutes. This allows the dish to cool down as well as the beets to absorb the flavor.





Before you remove the beets from the refrigerator, prepare the poached egg.

Crack an egg in a small bowl (makes it easier to place in the water to cook) and wait until a pot of water has reached pre-simmering status, meaning it has not begun to bubble at the surface—simply to have bubbled a bit at the bottom of the pot and the top of the water is letting off a steam as if about to simmer.

When you reach that point, reduce the temperature of the stove so the water doesn’t begin to simmer or boil.

Add 1 tbsp of vinegar to the water (this helps the egg keep tight) and slide the egg into the water.


It will look a bit messy at first, but the egg will tighten and hold together. After 1 minute, remove the egg and place on top of the beet dish along with some goat cheese.



Season with a bit of red pepper flakes.



Bon Appetit!


xo Aylin

Vegetable & Goat Cheese Lasagna

Growing up, lasagna was always one of my favorite meals. And I’ll be honest—it’s impossible to replace the genius combination of white lasagna noodles, ground meat and cheese. But, by combining fresh and high-quality ingredients and fragrant herbs and spices with oven-baked warmth, the comfort of lasagna can be redefined.

This recipe is for when you’re cooking for one but want family comfort.


Vegetable & Goat Cheese Lasagna



– 1 zucchini, sliced lengthwise into 1/2-inch thick pieces

– 1 tomato

– small handful of black olives

– handful of spinach

– handful of fresh basil

– goat cheese (as much as your heart desires!)

– 1 tbsp diced chives

– 1/2 tbsp of extra virgin olive oil

– salt & pepper to taste

– extra chives and basil for garnish

Serves: 1


Slice the zucchini and pre-cook the slices in the olive oil with salt and pepper until brown on both sides. Then begin to layer—zucchini, spinach and basil, chopped tomato, olives, goat cheese, chives and zucchini. Pop in the oven at 400 degrees Fahrenheit until the cheese is melted, the tomatoes are warmed through and the spinach and basil are wilted (approximately 10-15 minutes).




Serve on a bed of spinach and basil and garnish with chopped chives.



Such a treat for the palate and full of fragrant flavors!


Bon Appetit!

xo Aylin