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Roasted beets have a wonderfully intense, sweet flavor, 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 beets for different things throughout the week — including this salad, which makes a good lunch dish.
Otherwise, if you don’t have time to roast them, precooked beets are easy to find; just omit the vinegar in the recipe because they’ve usually been coated in it already.
- 4 beets, washed
- Small bunch of thyme sprigs
- 4 tablespoons olive oil
- 2 soft-boiled eggs
- 3 spring onions, chopped
- 1 tablespoon salted capers, rinsed, drained and chopped
- Small bunch of flat-leaf parsley, chopped
- Small bunch of fresh dill, chopped
- 2 tablespoons sour cream or crème fraîche
- 1 tablespoon wine vinegar
- sea salt and freshly ground black pepper
For the salad
Preheat the oven to 400°F.
Put the unpeeled, raw beets 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 beets 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 beets.
Arrange the beet salad on a serving dish. Carefully peel the eggs, halve them lengthwise, and arrange on top.