Description
A visually stunning and flavorful recipe featuring boiled eggs tinted pink from beetroot soaking, served on a creamy Greek yogurt base with a spicy chilli butter drizzle and fresh herbs. This vibrant dish combines natural beetroot color, rich textures, and a spicy kick, making an impressive appetizer or light meal.
Ingredients
Scale
Eggs & Beetroot
- 4 large eggs
- 1 large beetroot, peeled and sliced
- 1 ½ cups water
- 1 teaspoon vinegar or lemon juice
Yogurt Sauce
- 1 cup Greek yogurt
- 1 small clove garlic, grated
- 1 teaspoon lemon juice
- Salt, to taste
Chilli Butter
- 3 tablespoons butter
- ½ teaspoon chilli flakes or Aleppo pepper
- 1 teaspoon olive oil (optional)
Garnish
- Fresh herbs (dill or parsley), for garnish
Instructions
- Boil the eggs: Boil the eggs for 7–8 minutes until they reach a firm but creamy yolk consistency. Immediately transfer them to cold water to stop cooking, then peel and set aside.
- Prepare beetroot mixture: In a saucepan, combine sliced beetroot, water, and vinegar. Bring to a simmer and cook gently for 10 minutes to extract the color and flavor, then remove from heat.
- Soak eggs in beet juice: Submerge the peeled eggs completely in the warm beet mixture for 20–30 minutes, allowing the natural pigment to color the eggs a vibrant pink. Remove eggs and slice them in half.
- Make yogurt sauce: In a bowl, mix Greek yogurt with grated garlic, lemon juice, and a pinch of salt until smooth and well combined. Spread this yogurt mixture evenly on a serving plate as a base.
- Prepare chilli butter: Melt butter in a small pan over low heat. Add chilli flakes or Aleppo pepper and gently swirl the pan for 1–2 minutes until fragrant. Stir in olive oil if using, to enrich the sauce.
- Assemble the dish: Arrange the beet-pinkened egg halves over the yogurt base, then drizzle generously with the warm chilli butter.
- Garnish and serve: Sprinkle fresh herbs such as dill or parsley over the top for a fresh note and visual appeal. Serve immediately with warm bread or pita alongside.
Notes
- Soaking time for the eggs in beetroot juice can be extended to deepen the pink color.
- Use Aleppo pepper for a milder, fruity chili flavor or substitute with regular chilli flakes according to spice preference.
- Serve this dish as a colorful appetizer, brunch item, or light lunch.
- Beetroot juice will stain surfaces and clothing easily, so handle with care.
- Warm bread or pita complements the creamy yogurt and spicy butter perfectly.
