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Beetroot eggs with crudités and dip
20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 305
  • Fat about 24g
  • Carbohydrates about 7g
  • Protein about 15g
This is needed
This is needed for 8 people
  • 8 fresh egg
  • 5 dl beetroot juice
  • 150 g plain greek yoghurt
  • 100 g crème fraîche
  • 0.25 bunch peppermint, finely chopped
  • 0.25 bunch chives, finely chopped
  • 1 tsp fennel seeds, crushed
  • 0.25 tsp salt
  • a little pepper
  • 1 bunch radish
  • 1 kohlrabi, cut into sticks
  • 1 pack boiled baby beets, cut into wedges
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And that's how it's done
And that's how it's done
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.
In a small bowl, combine the yoghurt with all the other ingredients up to and including the pepper.
Drain the eggs, slice in half, serve on a platter with the vegetables and the dip.

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