Beetroot eggs with crudités and dip

Beetroot eggs with crudités and dip

Total: 1 hr 20 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 305 kcal
, Fat: 24 g
, Carbohydrate: 7 g
, Protein: 15 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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8 fresh eggs
5 dl beetroot juice


150 g plain greek yoghurt
100 g crème fraîche
¼ bunch peppermint, finely chopped
¼ bunch chives, finely chopped
1 tsp fennel seeds, crushed
¼ tsp salt
a little pepper


1 bunch radish
1 kohlrabi, cut into sticks
1 pack boiled baby beets, cut into wedges
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How it's done

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Soft-boil the eggs in simmering water for approx. 8 mins., drain, rinse briefly in cold water and peel. Pour the beetroot juice into a bowl. Place the eggs in the beetroot juice and soak in the fridge for approx. 1 hr.


In a small bowl, combine the yoghurt with all the other ingredients up to and including the pepper.


Drain the eggs, slice in half, serve on a platter with the vegetables and the dip.

Good to know
Note: Use the beetroot juice in a beetroot risotto or soup in place of stock.

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