How To Make Beet Salad With Soft-Boiled Eggs
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Roasted beets have a wonderfully intense, sweet flavor, but the long cooking time means it's not ideal when you want a quick salad. I usually roast a whole tray at once, when I have time, and then use the beets for different things throughout the week — including this salad, which makes a good lunch dish.
Otherwise, if you don't have time to roast them, precooked beets are easy to find; just omit the vinegar in the recipe because they've usually been coated in it already.
- 4 beets
- Small bunch of thyme sprigs
- 4 tablespoons olive oil
- 2 soft-boiled eggs
- 3 spring onions
- 1 tablespoon salted capers
- Small bunch of flat-leaf parsley
- Small bunch of fresh dill
- 2 tablespoons sour cream or crème fraîche
- 1 tablespoon wine vinegar
- sea salt and freshly ground black pepper
- Preheat the oven to 400°F.
- Put the unpeeled, raw beets into a roasting tray with the thyme sprigs, 2 tablespoons of olive oil, a few pinches of salt, and a few tablespoons of water. Cover with foil and roast for 1½-2 hours, or until a knife inserted through the middle meets no resistance.
- Remove and allow to cool slightly before slipping off their skins.
- Meanwhile, cook your soft-boiled eggs.
- Cut the beets into wedges and put them in a bowl with the spring onions, capers, and herbs.
- Mix the sour cream with the vinegar and remaining oil, season well, and then stir into the beets.
- Arrange the beet salad on a serving dish. Carefully peel the eggs, halve them lengthwise, and arrange on top.