Egg, beetroot & bacon salad

Egg, beetroot & bacon salad

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(3 ratings)

Prep: 20 mins Cook: 40 mins plus 2 hrs chilling

Easy

Serves 8
These purple, beetroot-dyed eggs are a pretty addition to a main course salad, especially when teamed with spring leaves and a punchy dressing

Nutrition and extra info

Nutrition: per serving

  • kcal278
  • fat20g
  • saturates5g
  • carbs12g
  • sugars5g
  • fibre2g
  • protein12g
  • salt1.3g
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Ingredients

  • 6 large egg
  • 750ml bottle beetroot juice (not a mix or a smoothie)

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 3 thick hand-cut slices of white bread
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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

    Frisée

    free-zay

    Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…

  • 250g pack cooked beetroot (not in vinegar), or homegrown (boiled until tender), diced

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 3 shallot, finely chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

For the dressing

  • 2 fat garlic clove, 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

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Comments (4)

lyvia972's picture
2.5

Good recipe, I didn't use the beetroot juice though and just hard boiled my eggs. The only thing is that I only ended up with 4 portions sticking to the quantities suggested.

lizleicester's picture
3.75

Unexpectedly, the worst thing about this salad was the pink eggs. They looked repulsive. Next time I'll use ordinary hard boiled eggs because the rest was very tasty, although I'd only use 1 clove of garlic.

roseleanor's picture

The flavours in this recipe really appeal to me, and the pink eggs certainly look pretty, but a 750ml bottle of beetroot juice to turn them pink, that you then throw away??? That adds in the regions of £3 to the cost of the recipe, for no other reason than to turn the eggs pink!

dolbyjones's picture

I haven't tried it yet but I bet if you boil the eggs for the last 10 minutes with the beetroots it would have the same effect!

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