Roasted beetroot & egg salad

Roasted beetroot & egg salad

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Prep: 10 mins Cook: 20 mins - 25 mins

Easy

Serves 2
This vegetarian salad with creamy dill dressing and crunchy hazelnuts makes a great lunch, or light main course

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal363
  • fat28g
  • saturates8g
  • carbs18g
  • sugars17g
  • fibre4g
  • protein11g
  • salt0.7g
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Ingredients

  • 200g vacuum-packed cooked beetroot (not in vinegar), cut into wedges
    Beetroot

    Beetroot

    beat-root

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

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 3 tsp sherry vinegar
  • 1 tbsp clear honey
  • 2 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp crème fraîche
  • 1 tsp Dijon mustard
  • a few stalks of dill, most finely chopped, a few small fronds picked for garnish
  • 70g bag lamb's lettuce
    Lamb's lettuce

    Lamb's lettuce

    lams lett-ess

    Sometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a…

  • 1 tbsp roasted chopped hazelnut
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 slices bread and butter, to serve

Method

  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.

  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.

  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.

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Comments (1)

lalybaba's picture

Was looking for a different light super idea...and tried this simply because I had all the ingredients. Both my boyfriend and I enjoyed it. It was suprisingly satisfying and I would definitly do it again I particularly liked the contrast between the sweet beetroot and the creamy dill sauce and the crunchy hazelnuts.

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