Discover a delightful twist on your typical salad with our Baby Cos and Beetroot Salad with Soft Boiled Egg! This vibrant dish not only bursts with color but also tantalizes your taste buds with a perfect balance of textures and flavors. Imagine the creamy richness of soft boiled eggs, the earthiness of fresh beetroot, and the crispness of baby cos lettuce all harmoniously coming together. Whether you're looking for a light lunch or a stunning side dish, this salad is sure to impress. Ready to elevate your salad game? Let’s dive into this quick and easy recipe that can be whipped up in just 20 minutes!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Australian
Serves: 2 servings
Ingredients
- 2 cups baby cos lettuce, torn
- 1 beetroot, cooked and sliced
- 2 soft boiled eggs
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the beetroot by ensuring it is pre-cooked and cooled. Slice the beetroot into thin, uniform rounds or wedges.
- Fill a medium saucepan with water and bring to a gentle boil. Carefully lower room temperature eggs into the water using a spoon.
- Cook the eggs for exactly 6-7 minutes for a soft boiled consistency with runny yolks. Prepare an ice bath in a separate bowl.
- Once eggs are cooked, immediately transfer them to the ice bath to stop the cooking process. Let them cool for 2-3 minutes.
- Gently wash and tear the baby cos lettuce into bite-sized pieces, ensuring they are crisp and dry.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and freshly ground black pepper to create the dressing.
- Peel the soft boiled eggs carefully and slice them in half, keeping the yolks intact.
- Arrange the torn baby cos lettuce on serving plates as the salad base.
- Distribute the sliced beetroot evenly over the lettuce.
- Sprinkle crumbled feta cheese over the salad.
- Place the soft boiled egg halves on top of the salad.
- Drizzle the prepared balsamic vinaigrette over the entire salad.
- Finish with an additional pinch of salt and freshly ground black pepper to taste.
- Serve immediately to enjoy the salad at its freshest and with warm, runny egg yolks.
Tips
- Perfecting the Eggs: For the ideal soft boiled egg, use room temperature eggs and watch the clock closely! Cooking them for 6-7 minutes will yield perfectly runny yolks that complement the salad beautifully.
- Beetroot Preparation: If you're short on time, opt for pre-cooked beetroot available in stores. However, roasting your own can enhance the flavor and sweetness, making it worth the extra effort.
- Crisp Lettuce: To keep your baby cos lettuce crisp, wash and dry it thoroughly before tearing it into pieces. A salad spinner works wonders for removing excess moisture.
- Dressing Variations: Feel free to experiment with the dressing! Adding a teaspoon of honey or Dijon mustard can give it an extra kick, while fresh herbs like basil or parsley can add a refreshing twist.
- Serving Suggestions: For a heartier meal, consider adding grilled chicken or quinoa to the salad. This not only boosts the nutritional value but also makes it more filling.
- Serving Fresh: Serve the salad immediately after assembling to enjoy the freshest flavors and the warm, runny yolks of the soft boiled eggs.
Nutrition Facts
Calories: 294kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 201mg
