Crispy potato, beetroot and soft-boiled egg salad

4 servings Prep: 10 mins, Cooking: 40 mins
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A lighter version of the classic Russian salad.

By Food24 May 04 2015
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Ingredients (6)

500 g baby potatoes
handful beetroot — baby
15 ml fresh chillies — 573
4 eggs
1 rocket — wild
sea salt
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Method:

Preheat the oven to 220°C.

Place the potatoes in a saucepan with boiling water and salt, and bring to the boil.

Cook for 12-15 minutes or until just tender. Drain and cut in half.

Roast the potatoes and the beetroot on a baking tray with the olive oil for 20 minutes or until the potatoes are crispy and the beetroot tender.

While the veggies are roasting, heat water in a small saucepan and boil the eggs for 5 minutes until soft. Remove and set aside to cool.

Remove the vegetables from the oven and divide between 4 serving plates. Mix the rocket through.

Peel the eggs carefully and place one on top of each plate of veggies. Cut each egg open, season with a bit of salt and serve.

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