BEET CARPACCIO & QUAIL EGGS

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS

2 to 3 red beets

2 tsp vegetable oil, divided

1/2 cup diced brioche bread

4 quail eggs

1/2 cup julienned sour pickled gherkins Creamy Dill & Caraway Dressing (recipe, this page) fresh dill leaves fleur de sel

In large saucepan of boiling salted water, cook beets until tender, 1 to 1 1/2 hours. Submerge beets in cold water until cool enough to handle; drain and peel. Using a mandoline or sharp knife, thinly slice beets.

Meanwhile, in skillet, heat 1 tsp vegetable oil over medium heat. Add brioche and cook, stirring occasionally, until bread is golden brown on all sides, about 5 minutes. Transfer croutons to a plate. In same skillet, heat remaining oil over low heat. Add eggs; cook until whites are firm and yolks are still runny, 2 to 3 minutes.

Arrange sliced beets on 4 plates. Top each plate with 1 egg; sprinkle with croutons and gherkins. Drizzle with Creamy Dill & Caraway Dressing; garnish with dill and fleur de sel.

Creamy Dill & Caraway Dressing

In medium bowl, combine 1/2 cup fatfree plain Greek yogurt, 3 tbsp mayonnaise, grated zest and juice of half a lemon, 1 tbsp chopped fresh dill,

1/2 tbsp each ground caraway seeds and liquid honey, 1/4 tsp each paprika and ground pepper and 1 clove garlic, finely chopped. Season with salt and mix until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 3/4 cup.

PER SERVING about 190 cal, 6 g pro, 12 g total fat (2 g sat. fat), 14 g carb (2 g dietary fibre, 8 g sugar), 5 mg chol, 500 mg sodium, 1.2 mg iron.