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Egg, beetroot & bacon salad

Egg, beetroot & bacon salad

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal278
fat20g
saturates5g
carbs12g
sugars5g
fibre2g
protein12g
salt1.3g
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Ingredients

For the dressing

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.

Goes well with

Recipe from Good Food magazine, April 2014

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Overall rating

Rating: 4 out of 5.3 ratings
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