Red beetroot salad with garden herbs
- 5 spring onions
- chopped herbs (chives, parsley and basil)
- 3 tbsp Kato Classic Bearnaise
- 4 hard boiled eggs (shelled)
- 1kg red beetroot
- salt and pepper to season
Wash the beetroot and then cook them in boiling water until you can easily prick them with a fork. Lift them out with a slotted spoon and place them in a bowl of cold water. Remove the skins but keep them in the bowl of water (this will be the dye if you also wish to colour your eggs). Cut the peeled beetroots into bite-size chunks and place in a serving bowl. Add in the chopped spring onions and herbs, and fold everything with 3 tbsp of Kato Béarnaise Sauce. Decorate with fresh herbs and chives flowers before serving.
For a complete meal dip the shelled hard-boiled eggs in the bowl of water where you saved the red beetroot skins. Leave the eggs in this pink dye for 20 minutes, then lift out and cut. Serve with the salad and more Kato Béarnaise Sauce to pour over the eggs.