Beetroot eggs with crudités and dip
Ingredients
for 8 person
| 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 |
How it's done
Eggs
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.
Dip
In a small bowl, combine the yoghurt with all the other ingredients up to and including the pepper.
Crudités
Drain the eggs, slice in half, serve on a platter with the vegetables and the dip.
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