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Warm beetroot and duck egg salad with aged balsamic and parmesan

Simon Sandall
Warm beetroot and duck egg salad with aged balsamic and parmesan

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly, Low cholesterol, Vegetarian
Course: Entree, Lunch, Main, Side dish
Favourite flavours: Easy recipes, Salad

INGREDIENTS

4 large beetroot –washed

Pickling mix
1.25 litres water
500ml rice wine vinegar
150g caster sugar
1 teaspoon salt
5 black pepper corns
250ml chardonnay vinegar
1 clove garlic

Balsamic dressing
40ml aged balsamic vinegar
40ml olive oil
4 duck eggs, poached
12-16 pieces croutons
1 cup snow pea shoots
20g parmesan shaved
salt and pepper to taste
METHOD

Start by placing all the ingredients for the pickling mix into a saucepan and bring to a simmer. Wash the beetroot then place in the pickling mix and simmer for approximately 40-50 minutes (depending upon size) until to tender.

Allow to cool then remove the outer skin and place into a container; pour the liquid back over and refrigerate until needed.

Remove the beetroot from the pickling liquid and cut into wedges and warm in the oven 180°C for 4-5 minutes.

Line a small bowl with some plastic film then crack open a duck egg into the cling film, pull all the corners together and tie a knot trying to remove all the air and repeat. Place into a saucepan of boiling water for 7 minutes at 94°C and then refresh in ice water (this also can be done hours in advance).

Cut some croutons out of some bread then fry in olive oil till golden brown.

To serve place the duck in a saucepan of boiling water for 2 minutes to warm through. Place the warm beetroot onto the plate then untie the egg from the plastic film and place on top of the beetroot, drizzle with some olive oil and balsamic and season with salt and pepper.

Place a few shavings of parmesan on top and finish with some snow pea sprouts for garnish.

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