Pickled Beetroot with Pink Eggs, Yogurt, and Chilli Butter
Salad
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Cook Time
2 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This vibrant dish is a feast for the eyes and the palate! Pickled beetroot, infused with coriander and bay leaves, pairs beautifully with creamy garlic yogurt and perfectly pink eggs. The star of the show is the chilli butter, adding a warm, zesty kick that elevates the entire experience. I love making this for a weekend brunch or a light lunch. It's surprisingly easy to prepare, and the combination of sweet, tangy, and spicy flavors is simply irresistible. Serve with warm flatbreads for scooping up all the deliciousness!
Ingredients (15 ingredients)
-
2 tsp coriander seeds
-
4 piece medium beetroots
-
100 ml red wine vinegar
-
2 tbsp caster sugar
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2 piece bay leaves
-
1 piece red chilli
-
4 piece eggs
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250 g thick Greek-style yogurt
-
1 clove garlic
-
1 tbsp dukkah
-
1 bunch dill
-
flatbreads
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50 g butter
-
1 piece lemon
-
2 tsp Aleppo chilli flakes
Preparation (9 steps)
Toast coriander seeds
Add 2 tsp coriander seeds to the Thermomix bowl and toast for 3 Min./120°C/Stufe 1. Remove from the bowl and set aside.
Prepare beetroot pickling liquid
Add 100ml red wine vinegar, 2 tbsp caster sugar, 2 bay leaves, 2 tsp salt, and 1 pierced red chilli to the Thermomix bowl. Add 4 medium beetroots (unpeeled) and enough water to cover them completely. Cook for 45 Min./100°C/Stufe 1.
Cool and peel beetroots
Scoop the beetroots into a bowl using a slotted spoon and leave to cool slightly (reserve the cooking liquid for dying the eggs). Once cooled, remove the skins.
Boil and peel eggs
Boil 4 eggs in a pan of water for 7-8 mins (7 mins if they’re room temperature, or 8 mins if fridge-cold). Immediately plunge into a bowl of cold water and leave until cool enough to handle, then peel.
Dye the eggs
Drop the peeled eggs into the reserved beetroot cooking liquid and leave for 30 mins – this will dye the eggs pink.
Prepare garlic yogurt
Add 250g thick Greek-style yogurt, 1 garlic clove and a pinch of salt to the Thermomix bowl. Mix for 10 Sek./Stufe 3.
Melt butter for chilli butter
Add 50g butter to the Thermomix bowl and melt for 2 Min./50°C/Stufe 1.
Add lemon zest and chilli flakes
Add zest of 1 lemon and 2 tsp Aleppo chilli flakes to the melted butter in the Thermomix bowl. Mix for 5 Sek./Stufe 2.
Assemble the dish
Spread the yogurt mixture over a large serving plate. Cut the beetroots into wedges and arrange on top of the yogurt. Halve the boiled eggs and arrange these on top too, then pour over the hot chilli butter. Season with the lemon juice and a pinch of salt, then scatter over the dukkah and dill. Serve with warmed flatbreads.
Finished cooking? Great! 🎉
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Created by
Olivia White
5
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
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