Beetroot eggs with crudités and dip
Try Beetroot eggs with crudités and dip by FOOBY now. Or discover other delicious recipes from our category Aperitif fingerfood.
- Preparation:
- Total:
- Serves: 8 persons
Ingredients
- 8fresh eggs
- 5 dlbeetroot juice
- 150 gplain greek yoghurt
- 100 gcrème fraîche
- ¼ bunchpeppermint
- ¼ bunchchives
- 1 tspfennel seeds
- ¼ tspsalt
- a littlepepper
- 1 bunchradish
- 1kohlrabi
- 1 packboiled baby beets
Instructions
Step 1
EggsStep 2
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.Step 3
DipStep 4
In a small bowl, combine the yoghurt with all the other ingredients up to and including the pepper.Step 5
CruditésStep 6
Drain the eggs, slice in half, serve on a platter with the vegetables and the dip.