Beetroot and a soft boiled egg
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This glorious beetroot salad recipe from Jeremy Lee makes a punchy starter or works equally well scaled up as a light lunch. A stunning combination of colours, textures and flavours, the chef pairs a vibrant variety of pickled beetroot with a creamy Dijon dressing, soft boiled eggs and a final fiery hit of grated horseradish. The pickled beetroot can be prepared a day or two in advance to save preparation time and any leftovers will keep in the fridge for up to a week.
First published in 2016
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Ingredients
Metric
Imperial
Pickled beetroot
- 1kg small beetroot, mixed varieties and colours, washed and trimmed
- 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
SAVE RECIPE
Equipment
- Steamer
Method
1
Begin by preparing the pickled beetroot. Place the beetroots in a steamer and cook for 1 hour, until tender and cooked through. Allow to cool slightly, then gently rub off the skins to peel. Chop the beetroots into large, irregular pieces of roughly the same size and arrange in a dish or bowl
- 1kg small beetroot, mixed varieties and colours, washed and trimmed
2
For the pickling mixture, gently warm the water in a pan and add the sugar, stirring continuously until dissolved. Remove from the heat and add the vinegar, whisking together to combine. Pour the pickling mixture over the beetroot until completely covered and transfer to the fridge for 1 hour
- 125g of caster sugar
- 250ml of water
- 250ml of red wine vinegar
3
For the mustard dressing, combine the sugar and vinegar in a bowl and whisk together until dissolved. Stir in the mustard and mix until smooth, then add the cream and store in the fridge until ready to serve
- 2 tbsp of white wine vinegar
- 2 tbsp of caster sugar
- 2 tsp Dijon mustard
- 6 tbsp of double cream
4
Bring a medium pan of water to the boil and carefully drop in the eggs. Allow the water to come up to the boil again and cook the eggs for 3 minutes, using a timer if necessary. Remove the eggs from the pan and plunge into ice water to cool, then carefully peel and store in another bowl of iced water until ready to serve
- 6 eggs
5
To serve, divide the salad leaves between plates and scatter over the pickled beetroot. Slice the eggs in half and place 2 halves on each plate, seasoning well with salt and pepper. Spoon over a generous serving of the Dijon dressing and serve immediately, scattering over chopped chives and grated horseradish to garnish
- 1 handful of chives, thinly sliced and chopped
- 1 stick of horseradish, peeled and grated
- salad leaves
- pepper
- salt
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