Name: Egg, beetroot & bacon salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 6 large eggs; 750ml bottle beetroot juice (not a mix or a smoothie); 3 thick hand-cut slices of white bread; 2 tbsp olive oil; about 200g diced pancetta or unsmoked bacon lardons; about 175g leaves - a mixture of pea shoots and baby leaves is nice, or try a whole head of frisée; 250g pack cooked beetroot (not in vinegar), or homegrown (boiled until tender), diced; 3 shallots finely chopped; 2 fat garlic cloves crushed; 1 tbsp Dijon mustard; 2 tsp English mustard powder; 4 tbsp white wine vinegar; 4 tbsp extra virgin olive oil; few pinches of sugar

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Egg, beetroot & bacon salad

Egg, beetroot & bacon salad

Sarah Cook

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Serves 8

Easy

Prep: 20 mins

Cook: 40 mins

plus 2 hrs chilling

A star rating of 4 out of 5.4 ratingsRate

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These purple, beetroot-dyed eggs are a pretty addition to a main course salad, especially when teamed with spring leaves and a punchy dressing

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Ingredients

Nutrition

Units:

MetricUS

6 large eggs
750ml bottle beetroot

juice (not a mix or a smoothie)
3 thick hand-cut slices of white bread
2 tbsp olive oil
about 200g diced pancetta or unsmoked bacon lardons
about 175g leaves - a mixture of pea shoots and baby leaves is nice, or try a whole head of frisée
250g pack cooked beetroot

(not in vinegar), or homegrown (boiled until tender), diced
3 shallots

finely chopped

For the dressing

2 fat garlic cloves

crushed
1 tbsp Dijon mustard
2 tsp English mustard

powder
4 tbsp white wine vinegar
4 tbsp extra virgin olive oil
few pinches of sugar

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Nutrition: per serving

kcal278
fat20g
saturates5g
carbs12g
sugars5g
fibre2g
protein12g
salt1.3g

Method

step 1

Put the eggs in a large saucepan of cold water and bring to the boil. Once boiling, remove the pan from the heat and set your timer for 8 mins if the eggs were from the fridge, 7 mins if at room temperature. When the time is up, immediately transfer the eggs to a colander, run under cold water to cool, then peel. Fully cover the peeled eggs with beetroot juice and chill for 2 hrs. Drain the eggs and discard the juice. Put the eggs back in the fridge. Can be done 1 day ahead.
step 2

Heat oven to 200C/180C fan/gas 6. Cut the bread into neat cubes, then toss with the olive oil and some salt on a big baking sheet. Bake for 10-12 mins until golden brown and crisp. Can be made 1 day ahead – store in an airtight container when cool.
step 3

Put the pancetta or lardons in a large, cold frying pan over a low-medium heat. Fry until crisp and golden, stirring occasionally. Lift out with a slotted spoon onto kitchen paper to drain. Tip any remaining fat or juices into a jar and add the dressing ingredients. Season and shake well to mix.
step 4

Bring the eggs to room temperature about 30 mins before assembling. Toss the leaves, croutons, pancetta, beetroot and shallots with the dressing on a platter (give the jar a good shake first). Halve the eggs and add to the salad.

Recipe from Good Food magazine, April 2014

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A star rating of 4 out of 5.4 ratings

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