Are you ready to elicit more “wow” moments at your dinner table? Serve up this colourful and vibrant red beet eggs salad on a bed of peppery watercress and edible flowers topped with smashed avocado.
Hard boil the eggs. Peel and place in a jar, ready for pickling.
Peel the red beets and cut into chunks. Add into a small saucepan with the red wine vinegar, sugar, coriander seeds and cumin seeds. Bring to a boil and let simmer for a further 20 minutes. Let it cool down, and then place in a food processor and blitz until pureed.
Pour red beet puree into the jar of peeled eggs. Place in the fridge overnight.
The next day, remove eggs and give them a quick rinse. Pat dry and cut in half.
Pick watercress leaves from the stem. Place in a small mixing bowl and add 1 tsp of olive oil, salt and pepper to taste and toss lightly.
Peel avocado and remove the pit. Smash with a fork and season with salt and pepper to taste.
Assembly
Place the watercress leaves on a serving platter and make room for the avocado.
Place avocado to one side and, using a small fork, make circular motions on the avocado to give it swirls
Place pickled red beet eggs on the other side.
Tuck edible flowers around the salad.
Pour 1 tsp of olive oil on top of the avocado smash.
Season with pepper and serve.
Notes
If fresh beets are hard to find or are out of your budget, you can use canned beets. Pour in the juices too, and follow the same instructions.
If you can’t get watercress, you can replace it with rocket leaves or arugula. Or, if the watercress and rocket leaves are too peppery for you, you can get mixed leaves to tone it down or some baby spinach.
If you want to be a bit different, you can use quail eggs in replacement for regular eggs or in addition so as to give the salad different sizes.
To delay the smashed avocado's browning process, you can add some lime juice and then cover with some plastic wrap until you’re ready to eat.