Crispy potato, beetroot and soft-boiled egg salad

A lighter version of the classic Russian salad.
recipe, potatoes, beetroot, eggs,salad

Recipe from: 15 February 2016
Preparation time: 10 min
Cooking time: 40 min


  • 500
    baby potatoes
  • handful
    baby beetroot, washed and leaves removed
  • 15
    olive oil
  • 4
    free-range eggs
  • 1
    bunch, wild rocket
  • sea salt
Servings: Change Serving


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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Read more on: beetroot  |  potatoes  |  recipe  |  eggs  |  salad


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