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Roasted beetroot & egg salad

Roasted beetroot & egg salad

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A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

This vegetarian salad with creamy dill dressing and crunchy hazelnuts makes a great lunch, or light main course

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal363
fat28g
saturates8g
carbs18g
sugars17g
fibre4g
protein11g
salt0.7g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Pop the beetroot in a roasting tin, add half the oil, 2 tsp of the vinegar, the honey and seasoning. Roast for 20-25 mins, tossing twice until sticky. Leave to cool for a few mins.

  • STEP 2

    Meanwhile, put the eggs in boiling water. Turn down the heat and simmer for 10 mins, then run under cold water to cool. Peel and halve.

  • STEP 3

    Mix the remaining oil, crème fraîche, mustard, the final tsp of vinegar and chopped dill together. Toss the lamb’s lettuce in the dressing, and arrange on plates with the roasted beetroot and egg. Scatter with a few more dill fronds and tumble over the nuts. Serve with bread and butter.

Goes well with

Recipe from Good Food magazine, March 2014

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A star rating of 5 out of 5.2 ratings
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