Pink eggs & beetroot with yogurt & chilli butter
- Cassie Best
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 5 out of 5.3 ratingsRate
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Make this colourful salad which is special enough for entertaining. Enjoy as part of a breakfast or lunch spread served with warmed flatbreads
Gluten-free
Vegetarian
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Easy soft flatbreads
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Baguettes (French bread)
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Ingredients
Nutrition
Units:
MetricUS
-
2 tsp coriander seeds
-
4 medium beetroots
trimmed (see tip below)
-
100ml red wine vinegar
-
2 tbsp caster sugar
-
2 bay leaves
-
1 red chilli
-
4 eggs
-
250g thick Greek-style yogurt
or labneh
-
1 garlic clove
grated
-
1 tbsp dukkah
-
small bunch of dill
leaves picked
-
flatbreads
to serve
For the chilli butter
-
50g butter
-
1 lemon
zested and juiced
-
2 tsp Aleppo chilli flakes
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Nutrition: Per serving
- kcal343
- fat24g
- saturates12g
- carbs15g
- sugars13g
- fibre5g
- protein15g
- salt1.41g
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Method
-
step 1
Tip the coriander seeds into a dry frying pan and toast over a medium heat for a few minutes until aromatic. Remove from the heat and add the beetroots (no need to peel first), vinegar, sugar, bay leaves and 2 tsp salt. Pierce the chilli all over a few times using a knife, then add to the pan. Pour in enough water to cover the beetroots completely, then bring to a simmer over a low-medium heat and cook for 45 mins, topping up with more water if needed, until tender. Scoop the beetroots into a bowl using a slotted spoon and leave to cool slightly (reserve the cooking liquid for dying the eggs). Once cooled, remove the skins. The beetroots will keep chilled for up to five days.
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step 2
Boil the eggs in a pan of water for 7-8 mins (7 mins if they’re room temperature, or 8 mins if fridge-cold). Immediately plunge into a bowl of cold water and leave until cool enough to handle, then peel. Drop the peeled eggs into the reserved beetroot cooking liquid and leave for 30 mins – this will dye the eggs pink. (You can leave them for longer, if you like – the pink water will continue to further permeate the eggs the longer you leave them.)
-
step 3
Mix the yogurt or labneh with the garlic and a pinch of salt, then spread this over a large serving plate. For the chilli butter, melt the butter in a pan, then stir in the lemon zest and chilli flakes. Remove from the heat and set aside.
-
step 4
Cut the beetroots into wedges and arrange on top of the yogurt. Halve the boiled eggs and arrange these on top too, then pour over the hot chilli butter. Season with the lemon juice and a pinch of salt, then scatter over the dukkah and dill. Serve with warmed flatbreads for scooping up the buttery yogurt.
Recipe tip
Don’t throw away the trimmed beetroot leaves – young, tender leaves can be eaten in a salad, while tough leaves can be cooked in a similar way to chard, in a stir-fry or wilted with some garlic to serve alongside steak.
Recipe from Good Food magazine, March 2025
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A star rating of 5 out of 5.3 ratings
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