I made this recipe up during the lockdown with the ingredients I had available at home and really enjoyed it. I hope you’ll appreciate it too! The quantity is for 4 portions.
500g boiled and peeled beetroots
200g Feta Cheese
1 red onion
50g pickled Capers
100g peeled almonds
1. Slowly roast the almonds in a teflon pan. Best is to keep the temperature quite low and take the time to avoid a burned, bitter taste.
2. Chop the beetroot and feta cheese in cubes (circa 1cm). Chop the onion in thin slices. Drain the capers. Mix those ingredients and season with cidre vinegar, olive oil, salt, and pepper.
3. Bring water to boil in a small pot and boil the eggs for exactly 6 minutes. Instantly cool eggs down in very cold water. Delicately peel eggs.
4. Fill 4 bowls with the beetroot salad and add the roasted almonds on top. Top the entire dish with an egg and cut egg in half just before serving.
Posted by: Michael / Content, Bespoke / Paris, France