Beetroot salad with herbs and soft-boiled eggs

Preparation time: Cooking Time: Serves: 2

Difficulty: 2/5

Recipe by Blanche Vaughn. Roasted beetroot has a wonderfully intense, sweet flavour but the long cooking time means it’s not ideal when you want a quick salad. I usually roast a whole tray at once, when I have time, and then use the beetroot for different things through-out the week – including this salad, which makes a good lunch dish. Otherwise, if you don’t have time to roast beetroot from raw, pre-cooked beetroot are easy to find, just omit the vinegar in the recipe because they’ve usually been coated in it already.


4 beetroot, washed
Small bunch of thyme sprigs
4 tbsp olive oil
2 soft-boiled (mollet) eggs
3 spring onions, chopped
1 tbsp salted capers, rinsed, drained and chopped
Small bunch of flat-leaf parsley chopped
Small bunch of fresh dill, chopped
2 tbsp sour cream or crème fraîche
1 tbsp wine vinegar
Sea salt and freshly ground black pepper

Print Recipe


Preheat the oven to 200°C/400°F/gas mark 6.
Put the unpeeled, raw beetroot into a roasting tray with the thyme sprigs, 2 tablespoons of olive oil, a few pinches of salt and a few tablespoons of water. Cover with foil and roast for 1½–2 hours, or until a knife inserted through the middle meets no resistance.
Remove and allow to cool slightly before slipping off their skins.
Meanwhile cook your soft-boiled eggs.
Cut the beetroot into wedges and put them in a bowl with the spring onions, capers and herbs.
Mix the sour cream with the vinegar and remaining oil, season well and then stir into the beetroot.
Arrange the beetroot salad on a serving dish. Carefully peel the eggs, halve them lengthways and arrange on top.