Pink power plate

Supplements and sauces dinner
Total: 1 hr 45 min. | Active: 1 hr 15 min.
vegetarian, lactose-free, gluten-free

Pink, creamy, crunchy and entirely homemade. Our egg and beetroot mayo brings colour to the plate, while the pickled onions add a spicy kick and the fresh herbs provide the perfect finishing touch. This dish is a colourful eye-catcher that not only looks good but also tastes fantastic. We love serving it with fresh bread for brunch.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 people

Corn cobs
2  corn cobs, peeled
1 tbsp sunflower oil
2 pinches salt
a little  pepper
Onions
250 g red onions, cut into thin rings
1 dl apple vinegar
1 dl water
1 tbsp sugar
1 tsp salt
Pink mayo
300 g boiled beets, cut into pieces
4  hard-boiled eggs, peeled
1 tsp mustard
1 tsp apple vinegar
1 ¼ dl sunflower oil
½ tsp salt
a little  pepper
To serve
1 sprig basil, leaves torn off
1 sprig thyme, leaves torn off

How it's done

Corn cobs

Brush the corn cobs with oil, season, wrap in foil, place on a baking tray.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove the corn cobs from the oven, remove the foil, allow to cool slightly.

Onions

Place the onions in a bowl. Bring the vinegar, water, sugar and salt to the boil, pour the liquid over the onions, leave to pickle for approx 30 mins.

Pink mayo

Puree the beetroot and eggs with the mustard and vinegar. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a creamy, bright pink mayonnaise. Season the mayonnaise.

To serve

Plate up the pink mayo. Remove the corn kernels from the cobs using a sharp knife, serve the corn and onions on top of the mayo. Garnish with the basil and thyme.

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