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For the dressing

Nutrition: per serving

  • kcal278
  • fat20g
  • saturates5g
  • carbs12g
  • sugars5g
  • fibre2g
  • protein12g
  • salt1.3g
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Method

  • step 1

    Put the eggs in a large saucepan of cold water and bring to the boil. Once boiling, remove the pan from the heat and set your timer for 8 mins if the eggs were from the fridge, 7 mins if at room temperature. When the time is up, immediately transfer the eggs to a colander, run under cold water to cool, then peel. Fully cover the peeled eggs with beetroot juice and chill for 2 hrs. Drain the eggs and discard the juice. Put the eggs back in the fridge. Can be done 1 day ahead.

  • step 2

    Heat oven to 200C/180C fan/gas 6. Cut the bread into neat cubes, then toss with the olive oil and some salt on a big baking sheet. Bake for 10-12 mins until golden brown and crisp. Can be made 1 day ahead – store in an airtight container when cool.

  • step 3

    Put the pancetta or lardons in a large, cold frying pan over a low-medium heat. Fry until crisp and golden, stirring occasionally. Lift out with a slotted spoon onto kitchen paper to drain. Tip any remaining fat or juices into a jar and add the dressing ingredients. Season and shake well to mix.

  • step 4

    Bring the eggs to room temperature about 30 mins before assembling. Toss the leaves, croutons, pancetta, beetroot and shallots with the dressing on a platter (give the jar a good shake first). Halve the eggs and add to the salad.

Recipe from Good Food magazine, April 2014

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.6 out of 5.3 ratings

lizleicester

So despite my previous comment, I have returned to this recipe and this time, I thought the eggs were fine (although they were only soaked in beetroot juice for 15 minutes)... The combination is very delicious.

lyvia972

A star rating of 3 out of 5.

Good recipe, I didn't use the beetroot juice though and just hard boiled my eggs. The only thing is that I only ended up with 4 portions sticking to the quantities suggested.

lizleicester

A star rating of 4 out of 5.

Unexpectedly, the worst thing about this salad was the pink eggs. They looked repulsive. Next time I'll use ordinary hard boiled eggs because the rest was very tasty, although I'd only use 1 clove of garlic.

roseleanor

The flavours in this recipe really appeal to me, and the pink eggs certainly look pretty, but a 750ml bottle of beetroot juice to turn them pink, that you then throw away??? That adds in the regions of £3 to the cost of the recipe, for no other reason than to turn the eggs pink!

dolbyjones

I haven't tried it yet but I bet if you boil the eggs for the last 10 minutes with the beetroots it would have the same effect!

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