Beetroot-stained boiled eggs salad recipe

Add a little natural colour to the dinner table with this easy beetroot-stained boiled eggs salad recipe from lovebeetroot.co.uk. Try to pack as much beetroot as possible around the eggs to stain them evenly. The longer you leave the eggs to stain, the stronger and more even the colour will be.

Ingredients

(serves 4)

For the salad:

4 eggs

6 cooked beetroot in vinegar

1tsp olive oil

1 thick slice of bread, crusts cut off and ripped into small chunks

4 slices Parma ham, torn

1 bag salad

For the dressing:

2tbsp olive oil

2tsp red wine vinegar

Small bunch chopped parsley

Method

Put the eggs in a pan of water, bring to the boil and cook for 6 minutes. Drain and run under cold water to cool, then remove the shell.

Slice the beetroot and put a layer into a bowl small enough to hold the eggs snugly. Put the eggs on top then tuck more beetroot all around the eggs and add another layer over the top. Cover with cling film and chill for at least an hour, but preferably overnight.

When the eggs are done, heat the oil in a frying pan and add the bread, toss a few times to coat in oil and season. Cook for 3-4 minutes until crisp and crunchy.

Make the dressing by combining the oil, vinegar and parsley and seasoning.

Set the eggs aside and toss the beetroot (reserved from staining the eggs), leaves, croutons in a bowl with the dressing then tip onto a serving plate. Halve the eggs and lay them on top with the torn ham.