JEREMY LEE’S HIGH STAMINA BEET & EGG SALAD

SERVES SIX

Boltardy beets, 1kg Caster sugar, 130g Red wine vinegar, 250ml

Cider vinegar, 2tbsp Dijon mustard, 2tsp Double cream, 6tbsp Salad leaves

Eggs, 6, boiled Horseradish, to taste

METHOD

Boil the beets in salted water for an hour. Remove skins and slice into wedges. Heat the sugar, 250ml of water and vinegar; pour over the beets. For the dressing, whisk a couple of spoonfuls of sugar into the cider vinegar, then add the dijon and cream. Whisk. Arrange the leaves on a plate, drizzle with olive oil and place the wedges around them. Halve the eggs. Add dressing, horseradish and parsley to serve.