This recipe came out of necessity..I had just bought loads of beetroot and
being a poor student felt bad about discarding the leaves…So I went online and found out you can just use them as you would use spinach. I had some salad potatoes that were starting to sprout and one egg left in my fridge so I decided to experiment with these three ingredients. It turned out amazing!
You will need (for one person):
- 5-6 small salad potatoes
- 2 handfuls of beet leaves
- 1 egg
- 1 shallot or half a red onion (finely chopped).
- 1 clove of garlic (finely chopped).
- Olive oil
- Salt & Pepper
- Coriander or Parsley
1. Start by cooking the potatoes with the chopped garlic. I cooked mine in a cast iron pan but you can roast them in the oven too, whatever is easiest.
2. When the potatoes are almost cooked heat a frying pan with some olive oil and fry the shallots.
3. When they start browning add the beets’ leaves and cook until they become soft (add a little bit of water if needed).
4. Take the potatoes and the beets’ leaves from the heat and put them in a salad bowl with some olive oil, some salt and pepper and some fresh herbs (I used coriander, but parsley would work great too). You can also add some balsamic vinegar or some lemon juice if you like.
5. Poach the egg. The easiest way to do this is to boil some water, add a tablespoon of vinegar to it (helps the whites stay together) and slide it from a bowl into simmering water. Take it out after three minutes, taking care not to break the yolk.
6. Serve the salad into a bowl or plate, add the egg on top. Break the egg and enjoy!