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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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