Roast beetroot salad with soft-boiled egg
The egg, for instance, may signify rebirth but to me it is the source of endless ideas and inspiration. Here it nestles, soft-boiled, in my favourite roast beetroot and walnut salad, softening the feisty dressing of horseradish and mustard.
Ingredients
12 baby beetroot
1 tbsp olive oil
4 large free range eggs
1 curly endive (frisee)
2 tbsp toasted walnuts
1 tbsp snipped chives
Title:Dressing
1 tsp Dijon mustard
2 tsp horseradish cream
2 tbsp walnut or
olive oil
1 tbsp red wine vinegar
Sea salt and pepper
Method
Heat oven to 180C. Scrub the beetroots, drizzle with olive oil and bake for 30 minutes or until tender when pierced.
Cover the eggs in hot tap water and bring to the boil, then simmer for 3 1/2 minutes. Cool under cold water and carefully peel.
Trim the curly endive, wash and spin-dry. Whisk the mustard, horseradish, walnut oil, vinegar, sea salt and pepper and lighten with a dash of water.
Rub the skin off the beets under cold running water and cut in half.
Dress the leaves in half the dressing and arrange on four dinner plates. Toss the beets in the remaining dressing and scatter on top. Scatter with walnuts. Gently cut the eggs in half and tuck in to the leaves, drizzle with any remaining dressing, scatter with chives and serve.
In the pink
Roasting the beetroot intensifies its sweet, earthy flavour by reducing water content. Wear gloves when you rub off the skin, unless you want pretty pink palms.
This recipes is featured in the book,Summer is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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