Vegetable Salad with Beetroot and Egg
Ingredients
- Ingredients
- 200 grams dried, white Beans
- salt
- 1 bay leaf
- 2 allspice
- 4 Tbsps sunflower oil
- 2 Tbsps White vinegar
- 1 tsp Mustard seed
- freshly ground peppers
- 4 eggs
- 250 grams young, waxy potatoes
- 100 grams Frisée
- 200 grams fresh Beets
- 2 Tbsps vegetable oil
Preparation steps
Place the beans in a bowl, cover with cold water and leave to soak overnight.
The next day, drain, rinse off thoroughly through a sieve and place in a pot. Season with salt, the bay leaf and the allspice and pour in just enough water so that everything is covered. Cook over medium heat for 35-40 minutes.
For the dressing, combine the oil with the vinegar and the mustard seeds and season with salt and pepper.
Cook the eggs in boiling water for 10 minutes, drain, rinse with cold water, peel and cut into quarters.
Rinse the potatoes and boil for about 20 minutes in salted water. Drain, cool under cold water and cut in half.
Rinse and trim the lettuce, shake dry and tear into bite-sized pieces. Peel the beetroot (preferably with disposable gloves, because the dye is very difficult to remove from the hands) and cut into strips.
Heat the oil in a pan and fry the potatoes and the beetroot for 5-6 minutes, turning occasionally.
Drain the beans and mix with the dressing. Arrange on plates along with the quartered eggs, the potatoes, beetroot and the salad. Season with salt and pepper and serve warm.
