Name: Roasted beetroot & egg salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 200g vacuum-packed cooked beetroot (not in vinegar), cut into wedges; 2 tbsp olive oil; 3 tsp sherry vinegar; 1 tbsp clear honey; 2 eggs; 2 tbsp crème fraîche; 1 tsp Dijon mustard; a few stalks of dill most finely chopped, a few small fronds picked for garnish; 70g bag lamb's lettuce; 1 tbsp roasted chopped hazelnut; 2 slices bread and butter, to serve

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Roasted beetroot & egg salad

Roasted beetroot & egg salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins - 25 mins

A star rating of 5 out of 5.2 ratingsRate

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This vegetarian salad with creamy dill dressing and crunchy hazelnuts makes a great lunch, or light main course

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g vacuum-packed cooked beetroot

(not in vinegar), cut into wedges
2 tbsp olive oil
3 tsp sherry vinegar
1 tbsp clear honey
2 eggs
2 tbsp crème fraîche
1 tsp Dijon mustard
a few stalks of dill

most finely chopped, a few small fronds picked for garnish
70g bag lamb's lettuce
1 tbsp roasted chopped hazelnut
2 slices bread

and butter, to serve

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Nutrition: per serving

kcal363
fat28g
saturates8g
carbs18g
sugars17g
fibre4g
protein11g
salt0.7g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Pop the beetroot in a roasting tin, add half the oil, 2 tsp of the vinegar, the honey and seasoning. Roast for 20-25 mins, tossing twice until sticky. Leave to cool for a few mins.
step 2

Meanwhile, put the eggs in boiling water. Turn down the heat and simmer for 10 mins, then run under cold water to cool. Peel and halve.
step 3

Mix the remaining oil, crème fraîche, mustard, the final tsp of vinegar and chopped dill together. Toss the lamb’s lettuce in the dressing, and arrange on plates with the roasted beetroot and egg. Scatter with a few more dill fronds and tumble over the nuts. Serve with bread and butter.

Recipe from Good Food magazine, March 2014

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A star rating of 5 out of 5.2 ratings

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