Beetroot and chive salad

Ingredients for 4 servings:

• 2 large beetroots, alternatively 4 smaller tubers
• 6 eggs
• 2 bunches of chives
• 100 ml cream
• 2 tbsp white wine vinegar or apple cider vinegar
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

vegetarian, spicy

Boil the beets; this will take up to 80 minutes, depending on the size. Then drain, simply rub off the skin, and cut into small pieces. Tip: Be careful, as the beets stain heavily; wear gloves if necessary. In the meantime, hard-boil the eggs, peel them, and chop them finely. Wash the chives, removing any dry or yellowish bits and pat dry. Then cut them into rolls using a sharp knife or sharp scissors. Make a dressing from the remaining ingredients and drizzle over the still-warm beetroot pieces. Then carefully fold in the eggs and chives, season again with salt and pepper, and serve lukewarm or cold. Serves 4 as a side dish or 2 as a main course. We also like to serve it with pizza rolls.