Beetroot and a soft boiled egg by Quo Vadis

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Beetroot and a soft boiled egg

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Beetroot and a soft boiled egg

British

Starter

30 mins

Vegetables/vegetarian

Easy

Serves

This wonderful salad from Quo Vadis Executive Chef Jeremy Lee is as vibrant visually as it is on the palate.

The combination of creamy dressing, warm gooey egg, peppery salad leaves and punchy horseradish combine to make this one of the best salads your likely to taste. Perfect for a starter or light lunch.

Recipe courtesy of

Ingredients

Pickled Beetroot

1kg small beetroot, mixed varieties and colours, washed andtrimmed
125g of caster sugar
250ml of red wine vinegar
250ml of water

Dijon Dressing

2 tbsp of white wine vinegar
2 tbsp of caster sugar
2 tsp Dijon mustard
6 tbsp of double cream

To Serve

6 eggs
1 stick of horseradish, peeled and grated
salad leaves
1 handful of chives, thinly sliced and chopped
salt
pepper

Method

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Method

Begin by preparing the pickled beetroot. Place the beetrootsin a steamer and cook for 1 hour, until tender and cooked through. Allow tocool slightly, then gently rub off the skins to peel. Chop the beetroots intolarge, irregular pieces of roughly the same size and arrange in a dish or bowl
For the pickling mixture, gently warm the water in a pan andadd the sugar, stirring continuously until dissolved. Remove from the heat andadd the vinegar, whisking together to combine. Pour the pickling mixture overthe beetroot until completely covered and transfer to the fridge for 1 hour
For the mustard dressing, combine the sugar and vinegar in abowl and whisk together until dissolved. Stir in the mustard and mix untilsmooth, then add the cream and store in the fridge until ready to serve
Bring a medium pan of water to the boil and carefully dropin the eggs. Allow the water to come up to the boil again and cook the eggs for3 minutes, using a timer if necessary. Remove the eggs from the pan and plungeinto ice water to cool, then carefully peel and store in another bowl of icedwater until ready to serve
To serve, divide the salad leaves between plates and scatterover the pickled beetroot. Slice the eggs in half and place 2 halves on eachplate, seasoning well with salt and pepper. Spoon over a generous serving ofthe Dijon dressing and serve immediately, scattering over chopped chives andgrated horseradish to garnish