Green Chief Salad with Beet and Lost Egg

Pluck the lettuce into bite-sized pieces and wash. For the marinade, combine all the ingredients and mix well with a whisk. Put the beets in boiling salted water, add vinegar and caraway seeds and cook until tender. While still hot, peel and cut into 1 cm thick slices. Melt butter in a pan, lightly sauté the beet slices, add some vegetable stock and set aside. Add the egg to the lightly boiling vinegar water and poach for 3 min.

Preparation Tip:

Store red beets in a cool environment with high humidity, otherwise they will shrivel up very quickly.

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