Pickled egg salad with curry yogurt

Cooking

Step 1

Cut the beets, cover with water and boil for 30 minutes at a slow boil. Drain the broth, leaving 250 ml. Transfer the beets to a jar, add the peeled eggs.

Step 2

Prepare the marinade: Pour beet broth and vinegar into a saucepan, add salt, sugar, thinly sliced red pepper, onion and all spices. Simmer for 5 minutes until sugar dissolves. Cool slightly and pour into a jar of beets and eggs. Cool and refrigerate for at least a day, preferably 4.

Step 3

Mix yogurt with curry, season with salt and pepper.

Step 4

Rinse the salad greens, dry, separate the leaves from the twigs, season with olive oil and lemon juice.

Step 5

Pour 2/3 of the curry sauce onto a dish, spread evenly. Lay out the greens. Cut the eggs in half, lay cut side up on the greens and pour over the remaining sauce.

Ingredients

6 medium sized eggs, hard boiled
100 g arugula or watercress
100 g sorrel or baby spinach
100 g cilantro, tarragon, parsley (single or mixed)
1 tbsp. olive oil
1 tsp lemon juice
1 large beetroot
250 ml white wine or apple cider vinegar
½ fresh chili pepper
2 shallots
1 tsp coriander seed
1 tsp mustard seeds
2 small bay leaves
½ tsp sea salt
75 g sugar
1-2 tbsp curry paste or powder to taste
150 g thick yogurt
salt and black pepper to taste
thinly sliced shallot

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