Ingredients
- 1 small leek
- 1 raw beetroot of 400 g
- 4 eggs
- 1 bunch of chives
- 1 small bunch of chervil
- 1 small bunch of dill
- 3 tablespoon(s) of olive oil
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juice of 1/2 orange
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juice of 1/2 lemon
- 1 teaspoon(s) of mustard
- 1 tablespoon(s) soy sauce
Preparation
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Dip the eggs into boiling water and cook for 7 minutes. Drain them and let them cool in ice water before peeling them.
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Peel the beetroot and grate it finely.
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Cut the leek to separate the green from the white. Save the green for another recipe. Slice the white very finely lengthwise. Rinse and chop the chives, dill and chervil.
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Mix the olive oil with the orange and lemon juices, mustard, soy sauce, salt and pepper.
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Mix the beetroot, leek, herbs and sauce. Serve with the soft-boiled eggs.