I have recently found a love in beetroot and I can’t get enough of eggs so couldn’t wait to try this from a recent BBC Good Food mag. Sorry about my poached egg! This was the worst I have ever done!
200g cooked beetroot, cut into bite size pieces (NOT pickled)
160g asparagus, trimmed
100g cucumber, cut into batons
50g per packed herb salad
1tbsp extra virgin olive oil
1tbsp balsamic vinegar
2 large free range eggs
1. Mix the vinegar and oil in a bowl and add the beetroot. Mix well.
2. Bring a saucepan of water to the boil, add the asparagus and boil for 2 minutes. Remove and drain.
3. Meanwhile divide the salad leaves and cucumber followed by the beetroot and dressing.
4. Nows time to poach your eggs. Whilst cooking add your asparagus to the plates and finally top with the poached eggs
For poaching tips check out this video
Nutrition per portion*
Really enjoyed this salad and also served with some boiled new potatoes to bulk it out a bit. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.