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🥗 Beetroot Salad with Quail Eggs

198 kcal · 30 min · 4 servings

Ingredients

• 4 Beetroot (approx. 175 g each)
• Salt
• Pepper
• 1 Pinch Sugar
• 4 Tbsp Oil
• 6 Tbsp Balsamic Vinegar
• Dill tips (2 Tbsp chopped each)
• Chives (2 Tbsp chopped each)
• 8 Quail eggs

Instructions

1. 1. Fill a pot with water and add some salt.
2. 2. Place the beetroot bulbs into the boiling water.
3. 3. Cook the beets until tender for about 45 minutes.
4. 4. Remove the beets from the water and peel them.
5. 5. Slice the peeled beets into thin rounds.
6. 6. Place the still warm beet slices into a bowl.
7. 7. Add vinegar, oil, salt, pepper, and sugar.
8. 8. Mix everything well so the beets are marinated.
9. 9. Let the salad marinate for one hour.
10. 10. Fill a second pot with water and bring it to a boil.
11. 11. Carefully place the quail eggs into the boiling water.
12. 12. Cook the eggs for 5 minutes.
13. 13. Remove the eggs from the water and shock them (cool them down quickly).
14. 14. Let the eggs cool down completely.
15. 15. Take the marinated beet slices out of the marinade.
16. 16. Arrange the beet slices on a plate.
17. 17. Drizzle some of the marinade over the beets.
18. 18. Sprinkle the fresh herbs over the salad.
19. 19. Peel the cooled quail eggs.
20. 20. Cut the eggs in half.
21. 21. Arrange the halved eggs on the plate.

Nutrition per serving

• kcal: 198
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 17 g