Corn Salad with Beetroots and Mimosa Eggs

Name: Corn Salad with Beetroots and Mimosa Eggs
Prep time: 20 min
Total time: 20 min
Yield: 4 Portionen
Ingredients: 200 g cooked beetroots; 100 g corn salad; 2 piece eggs; to taste Salt or fine salt; to taste Mill pepper; 2 tbsp sherry vinegar; 1 tbsp Walnut oil; 2 tbsp Grape seed oil

Salad

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Cook Time

20 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This corn salad with beetroots and mimosa eggs is a real delight! I often prepare it for a light lunch or as a starter during a dinner with friends. The sweetness of the corn salad goes perfectly with the earthy taste of beetroots and the creamy texture of crumbled hard-boiled eggs. The vinaigrette with sherry vinegar and walnut oil adds a touch of elegance and flavor. It's a simple, quick and colorful recipe, perfect for all occasions. Feel free to add some crushed nuts for even more indulgence!

Ingredients (8 ingredients)

200 g cooked beetroots
100 g corn salad
2 piece eggs
to taste Salt or fine salt
to taste Mill pepper
2 tbsp sherry vinegar
1 tbsp Walnut oil
2 tbsp Grape seed oil

Preparation (6 steps)

Egg cooking

Thermomix® Setting

10 min/Varoma/Speed 1 Varoma

Place the eggs in the cooking basket. Fill the bowl with 500 ml of water. Cook the eggs for 10 minutes / Varoma / Stufe 1.

600

Preparation of hard-boiled eggs

Thermomix® Setting

3 sec/Speed 4

Remove the eggs from the cooking basket and cool them under cold water. Peel the eggs and separate the whites from the yolks. Place the whites in the bowl and chop coarsely 3 Sek./Stufe 4. Transfer to a container. Place the yolks in the bowl and chop coarsely 3 Sek./Stufe 4. Transfer to another container.