Salad with pickled eggs
Ingredients
For pickled eggs:
- 6 eggs
- 2 beets
- 300 ml of red wine vinegar
- 120 g of sugar
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
For salad:
- 6 pickled eggs
- 2 handfuls of lettuce
- 2 tablespoons olive oil
- ½ orange juice
- 1 teaspoon mustard
- Salt to taste
- Pepper to taste
- 1 avocado
- A handful of green peas
- 5 asparagus stalks
Preparation video
Marinated eggs:
Add sliced beets, red wine vinegar, sugar, coriander seeds, and caraway seeds to the pot. Boil for 20 minutes. Allow to cool, blend until smooth.
Put 6 boiled eggs in a jar. Add beet marinade. Refrigerate overnight or for at least 3-6 hours.
Salad:
Remove eggs from marinade, rinse and cut in half.
To a bowl add olive oil, orange juice, mustard, salt and pepper - mix. Add lettuce leaves and mix with the sauce. Top with avocado slices, green peas, sliced asparagus, eggs. Serve with salt, pepper and lemon peel.
Preparation
Marinated eggs:
Add sliced beets, red wine vinegar, sugar, coriander seeds, and caraway seeds to the pot. Boil for 20 minutes. Allow to cool, blend until smooth.
Put 6 boiled eggs in a jar. Add beet marinade. Refrigerate overnight or for at least 3-6 hours.
Salad:
Remove eggs from marinade, rinse and cut in half.
To a bowl add olive oil, orange juice, mustard, salt and pepper - mix. Add lettuce leaves and mix with the sauce. Top with avocado slices, green peas, sliced asparagus, eggs. Serve with salt, pepper and lemon peel.
Salad with pickled eggs
Ingredients
For pickled eggs:
- 6 eggs
- 2 beets
- 300 ml of red wine vinegar
- 120 g of sugar
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
For salad:
- 6 pickled eggs
- 2 handfuls of lettuce
- 2 tablespoons olive oil
- ½ orange juice
- 1 teaspoon mustard
- Salt to taste
- Pepper to taste
- 1 avocado
- A handful of green peas
- 5 asparagus stalks
Preparation
Marinated eggs:
Add sliced beets, red wine vinegar, sugar, coriander seeds, and caraway seeds to the pot. Boil for 20 minutes. Allow to cool, blend until smooth.
Put 6 boiled eggs in a jar. Add beet marinade. Refrigerate overnight or for at least 3-6 hours.
Salad:
Remove eggs from marinade, rinse and cut in half.
To a bowl add olive oil, orange juice, mustard, salt and pepper - mix. Add lettuce leaves and mix with the sauce. Top with avocado slices, green peas, sliced asparagus, eggs. Serve with salt, pepper and lemon peel.
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