Green leafy salad and pink quail eggs

A simple and effective salad with beetroot eggs is an idea for an Easter dish and more. Pickled eggs can be added to salad with arugula, lamb's lettuce, spinach. This time I added a handful of leaves with a mysterious name, red mangold.


What is red mangold? They are simply leaf beetroots, a variety of beetroot that is grown for its leaves.

So we have beetroot eggs and very decorative beetroot leaves - a perfect combination.

Ingredients

RED EGGS

  • 12 pieces of boiled quail eggs
  • 500g of beets for juice - we need about 250-300ml of juice
  • 1 tbsp apple cider vinegar

SALAD

  • 2-3 handfuls of green leaves: arugula, lamb's lettuce, spinach or red mangold
  • 1 avocado
  • 1 shallot
  • juice of 1/2 lemon
  • 2 tbsp linseed oil
  • salt
  • pepper< /li>

Execution

Peel the scrubbed beets and squeeze the juice out of them. Fresh juice can be replaced with e.g. Mix the juice with apple cider vinegar, pour this mixture over the peeled eggs. Leave the eggs covered with juice in the fridge for about 1-2 hours. Then we drain the eggs, do not pour the juice, we can use it e.g. /a>.

Peel the avocado, remove the pit, cut into thin slices and sprinkle with lemon juice. Cut the peeled shallot into feathers.

Place the washed and dried green leaves on a platter, sprinkle with the rest of the lemon juice. Place sliced ​​avocados between the leaves, sprinkle with chopped shallots and decorate with halved red eggs. Salt, pepper, pour over linseed oil and sprinkle with black cumin seeds.

The salad is served immediately, when all the ingredients are fresh and firm. The salad takes a few minutes to prepare, all you need to do is prepare the eggs in advance.

Every holiday is a period when we complain about the eternal lack of time. At this point, such a salad is the perfect idea for a quick, healthy and colorful dish to appear on the Easter table.

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