Pink pickled egg and beetroot salad
Prep time: 35 minsTotal time: 
Pink pickled egg and beetroot salad
Don’t spend money on expensive vinegars when making pickles. White distilled malt vinegar works well with spices, and it won’t cloud the colour if you’re using a heavily pigmented vegetable
Prep time: 35 minsTotal time: 
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 4 beetroots, trimmed
- 150ml white distilled malt vinegar, plus 1 tbsp
- 2 tbsp caster sugar
- 2 bay leaves
- 1 tsp coriander seeds
- ½ tsp pink peppercorns
- 2 tsp fine salt
- 3 eggs
- 1 shallot, finely chopped
- 1 tbsp finely chopped dill, plus extra to serve
- 1 tbsp capers, drained and finely chopped
- 1 tbsp lemon juice
- 1 garlic clove, finely grated
- ½ tsp white miso*
- 40ml olive oil
- large handful rocket leaves
Step by step
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Place the beetroots (unpeeled) in a deep saucepan with 150ml vinegar, the sugar, bay leaves, coriander seeds, pink peppercorns and 2 teaspoons of salt. Pour in enough water to cover the beetroot, bring to the boil then reduce to a simmer. Cook for 50 minutes, topping up with more water if needed, or until the beetroot is tender when pierced with a sharp knife. Lower in the eggs for the final 7 minutes. Remove the eggs and beetroot with a slotted spoon, immediately plunging the eggs into ice-cold water and reserving the cooking water. Transfer the beetroots to a plate to cool, then slip them out of their skins and cut into large wedges.
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Once the eggs have cooled, peel and add to the cooled reserved beetroot cooking water. Leave to steep for at least 30 minutes, or longer, depending on how pink you would like your eggs to be.
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In a bowl, combine 1 tablespoon of vinegar with the remaining ingredients, except for the oil and rocket. Gradually whisk in the olive oil and season to taste. Toss the beetroot and rocket with some of the dressing and divide between two plates. Halve the eggs and sit on top. Drizzle over any excess dressing and garnish with extra dill.
*Check your miso is gluten-free, if required.
