Beetroot Salad with Poached Eggs
Packed with protein and nutrients, this salad is delicious and will satisfy the hungriest of appetites too. If you’re short on time during the week, roast the vegetables the night before and refrigerate.
- Prep Time: 30m
- Cooking Time: 2h 0m
- Passive Time: 0m
- Preheat a fan forced oven to 180c.
- Peel and chop the beetroot and red onion into evenly sized chunks and place in a baking dish. Add 50gm of water, season with salt and pepper and drizzle with the balsamic vinegar.
- Wash and chop the carrots into evenly sized chunks and place in another baking dish. Add 50gm of water, season with salt and pepper and sprinkle with the cumin powder.
- Cover both baking dishes with foil and bake at 180c for 120mins or until cooked.
- Once cooked, remove from the oven allow the beetroot, onion and carrot to cool for 10mins before assembling the salad.
- While the vegetables are roasting, thoroughly rinse the quinoa using cold water and place in a large pan with the chicken stock.
- Bring the stock to the boil and then simmer with the lid of the pan for approximately 20mins or until the stock has been absorbed.
- Turn the heat off and allow the quinoa to stand for 10mins with the lid on the pan before assembling the salad.
- To assemble the salad, toss the beetroot, onion, carrots, quinoa and rocket in a large bowl before crumbling through the feta.
- Bring a large, flat bottomed pan of water to just before boiling (bubbles should be rising from the bottom of the pan but it should not be at a rolling boil yet).
- Add the white vinegar before carefully adding the eggs (see chef’s notes). Cook for 3 minutes before removing and placing on a clean dry tea towel to drain for 30secs.
- Plate up a portion of the salad and place two of the poached eggs on top.
- Drizzle with olive oil and season to taste.
If you’re short on time, all the vegetables can be roasted in advance and refrigerated until required – simply warm them slightly in the microwave before assembling the salad. Where possible, use fresh eggs as their whites will hold-together more when poaching than older eggs. The best method we’ve found for adding the eggs to the water is to crack them into a small coffee cup first, before very gently pouring the egg into the water.