Warm Beet and Sliced Egg Bowl
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 13 h. 30 min.
Ready in
Ingredients
for
- Ingredients
- 1 ¼ cups dried White bean
- 1 bay leaf
- 2 allspice
- 4 Tbsps sunflower oil
- 2 Tbsps white wine vinegar
- 1 tsp Mustard seed
- 1 ⅔ cups potatoes
- 2 Tbsps vegetable oil
- 2 cups Beets (peeled and sliced)
- 4 eggs (hard boiled and quartered)
- 2 cups Frisée (torn into bite-sized pieces)
Product recommendation
Wear rubber gloves when handling the beetroot as the colour is very difficult to get of your hands.
Preparation steps
1.
Soften the beans in a bowl of cold water overnight. The next day drain and rinse and place them in a pot with the spices, a pinch of salt and just enough water that they are covered. Cook on a medium heat for 35-40 minutes.
2.
Mix together the oil, vinegar and mustard seeds and season with salt and ground black pepper.
3.
Cook the potatoes in boiling salted water for around 20 minutes. Drain, rinse and halve.
4.
Heat the oil in a pan and fry the potatoes and beetroot for 5-6 minutes turning occasionally.
5.
Drain the beans and stir them into the vinaigrette. Arrange them on plates and place the eggs, potatoes, beetroot and lettuce on top and season with salt and ground black pepper. Serve lukewarm.
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