Most of the eggs that we will eat at Easter will be made of chocolate, so here’s a healthy, seasonal recipe as an antidote to all that wonderful indulgence.
Roasted beetroot has a really intense, sweet flavour but the long cooking time means it’s not ideal when you want a quick salad. To get around this problem, I usually roast double or triple what I need, all at once when I have time, like on a Saturday morning, and then use the beetroot for different dishes throughout the week, like salads and quick soups.
With some roasted beetroot in your fridge, you can make this salad as an easy lunch dish, and the eggs provide all the protein you need for one meal. I sometimes serve this with smoked eel and horseradish for an extra treat.
Beetroot salad with herbs and soft boiled eggs
4 beetroot, washed
Small bunch of thyme
4tbsp olive oil
2 soft-boiled (mollet) eggs
3 spring onions, chopped
1tbsp capers, rinsed, drained and chopped
Small bunch of flat leaf parsley, chopped
Small bunch of fresh dill, chopped
2tbsp sour cream or creme fraiche
1tbsp red wine vinegar
Sea salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/gas mark 6.
Put the unpeeled, raw beetroot into a roasting tray with the thyme sprigs, 2 tablespoons of olive oil, a few pinches of salt and a few tablespoons of water. Cover with foil and roast for 1 1/2 – 2 hours, or until a knife inserted through the middle meets no resistance.
Remove and allow to cool slightly before slipping off their skins.
Meanwhile cook the eggs. For fridge temperature eggs, cook in lightly boiling water for 8 minutes, remove and run under cold water then peel.
Cut the beetroot into wedges and put them in a bowl with the spring onions, capers and herbs.
Mix the sour cream with the vinegar and remaining oil, season well and then stir into the beetroot.
Arrange the beetroot salad on a serving dish, halve the eggs lengthways and arrange on top.