Mom-a-licious Easy Natural Egg Dye & Spring Salad

For pink and yellow eggs and beets for the salad:
1 bunch red beets, (about four medium beets) stems removed and peeled
2 tablespoons turmeric
1 dozen raw eggs

Process:
Place the beets in a large pot and cover with enough water to cover them. Bring to a boil and cook for about twenty minutes. Add the eggs. Add more water to cover if needed. Bring to a boil and shut off. Let eggs sit in the water for 15 minutes to absorb the dye. Remove the beets and cut into wedges. Set aside. Remove eggs that are pinkish…if you want yellowish orange eggs add the tumeric to the reserved water and let eggs stand for 10 more minutes.

For The Salad:
A few handfuls of mixed greens
¼ cup walnuts, chopped (toasted or candied are great)
¼ cup crumbled feta, goat, or blue cheese
Drizzle of extra virgin olive oil
Pinch Kosher salt and cracked pepper

Process:
In a large salad bowl place the greens, nuts, cheese, and beets. Add the orange zest and orange segments if using. Drizzle with the olive oil and salt and pepper. Toss together and serve.

Berry Blue Eggs:
1 bag frozen blueberries (about 12 ozs)
6-12 raw eggs

Process:
Place berries in a large sauce pot and cover with water. Place eggs in pot. Add more water if needed. Bring to a boil then turn off heat. Let eggs sit for 15-20 minutes to absorb the dye. Remove and chill.