Beetroot salad with apples and caviar

Ingredients for 4 servings:

• 2 beetroot tubers (approx. 375 g)
• 1 egg(s)
• 2 egg yolks
• 1 pinch of salt
• some black pepper from the mill
• 1 tsp mustard (Dijon mustard)
• 1 pinch(s) of sugar
• 250 ml oil
• 3 tbsp crème fraîche
• 50 g caviar
• 1 chicory (approx. 360 g)
• 3 apples (approx. 500 g)
• 1 tsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Carefully wash the beetroot and cook in boiling water for about 40 minutes. Remove the skin under running water. Boil the egg for 8 minutes, rinse, and peel it. Once cooled, cut it into eighths. Mix the raw egg yolk with salt, pepper, mustard, lemon juice, and a pinch of sugar. Add the oil, first drop by drop, then in a thin stream using a hand mixer until a mayonnaise forms. Mix with the crème fraîche and half of the caviar. Halve the chicory and wash briefly, removing the bitter center. Cut the leaves into strips. Cut the beetroot into sticks. Peel, halve, core, and cut the apples into sticks. Mix all ingredients and carefully fold in the sauce. Garnish the salad with the remaining caviar and the egg eighths.