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Pickled egg salad with curry yogurt

Author
Cookinero 5 Nov 2022
19640
Pickled egg salad with curry yogurt

How to cook Pickled egg salad with curry yogurt

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.

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