I came across a recipe for pickled beetroot and boiled eggs… I like beetroot (unpickled) and I like boiled eggs but together? Some recipes you make and they go wrong but they are still edible – however, I’m not sure that this would be; even though the beetroot are steeped in a sweet pickle. The recipe calls for beet of all colours, and then cooks them together; the red would bleed into the golden  and the pink would just become red. I have the feeling that if it’s not nice it’s not nice and not nice enough to eat at all… hmmm… wasteful… hmmmm.

I’ve had a think, and I’ve adjusted the recipe, here is a version I might try:

Beetroot and egg salad

  • 1 lb beetroot, peeled, cooked in water, liquor reserved, then cubed
  • 2 tbsp of  wine or cider vinegar (or slightly less)
  • 2 tbsp of caster sugar
  • 2 tsp Dijon mustard
  • 1 tsp creamed horseradish (miss it out if you don’t like it)
  • 4 tbsp of double cream
  • 4 eggs, lightly boiled, peeled and cut in half
  • optional grated horseradish (i think it sounds a bit aggressive so I wouldn’t use it – but it is in the original recipe!)
  • salad leaves of your choice
  • chopped chives
  • salt and pepper
  1.  mix the sugar and vinegar  until dissolved
  2. add the mustard and horseradish if you like it and mix really well
  3. stir in enough cream to get the consistency you want and chill
  4.  either serve on a large dish or four separate plates – arrange the leaves and scatter  the  beetroot
  5.  put the eggs on top and season, then top with the sauce
  6. garnish with chives and the grated horseradish

It’s not just the combination of eggs and beetroot, it’s the eggs and that sauce… maybe I’ll try it… If you’re wondering why I reserved the liquor I would cook some more beetroot in it and make soup!

My featured image is of a different salad I made with beetroot but with no eggs

 

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