Sweet, earthy beetroot, salty-sharp anchovy and rich, soft-middled boiled egg. Lovely. Even if you’re not a fan of the pungent little fish, the beetroot, egg and dressing combo works well in its own right.
Serves 4
400g small beetroot, scrubbed
4 large eggs, at room temperature
12–16 anchovy fillets in oil, drained
A small handful of chives, snipped (optional)
Sea salt and freshly ground black pepper
For the mustard dressing
1 teaspoon English mustard
½ teaspoon sugar
1 teaspoon cider vinegar
¼ garlic clove, crushed with a pinch of salt
2½ tablespoons extra virgin rapeseed or olive oil
Put the beetroot into a saucepan and cover with water. Bring to the boil, then lower the heat and simmer for 30–45 minutes, or until tender. Drain and allow to cool, then rub off the skins. If the beetroot are really baby, leave whole; otherwise, cut them in half or into quarters.
Bring another pan of water to the boil. Add the eggs, return to a simmer and cook for 6 minutes. Drain and hold the pan of eggs under cold running water to stop the cooking. Cool, then peel and quarter them.
To make the mustard dressing, put all the ingredients into a jam jar with some salt and pepper. Screw on the lid and shake to emulsify. Taste and add more sugar, salt or pepper if necessary.
Lay the beetroot and boiled eggs out on individual plates and season well with salt and pepper. Lay the anchovy fillets over the top and trickle over the dressing. Sprinkle with the chives, if using, and serve.