Easy

Fresh beetroot salad with egg mimosa

Name: Fresh beetroot salad with egg mimosa
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 bunch baby beetroot, peeled, coarsely grated, plus the trimmed baby leaves (or 2 cups mixed salad leaves); 1 tbs vincotto; 1 tbs extra virgin olive oil, plus extra to serve; 2 hard-boiled eggs, cooled

1 rating

10m

Jump to recipe

by Cherie Hausler

Food writer

Oct 09, 2015

Grated hard boiled eggs, olive oil and vincotto dress this simple beetroot salad.

1 bunch baby beetroot, peeled, coarsely grated, plus the trimmed baby leaves (or 2 cups mixed salad leaves)
1 tbs vincotto
1 tbs extra virgin olive oil, plus extra to serve
2 hard-boiled eggs, cooled

Method

1.

Place the grated beetroot and the leaves in a large bowl, drizzle with the vincotto and olive oil, then season with salt and pepper. Toss well to combine, then transfer to a serving bowl.
2.

Peel the cooled hard-boiled eggs, then grate them directly over the salad. Drizzle the salad with a little extra olive oil and serve immediately.