Egg, beetroot & bacon salad - Good Food Middle East

Name: Egg, beetroot & bacon salad - Good Food Middle East
Ingredients: 6 large eggs; 750ml bottle beetroot juice (not a mix or a smoothie); 3 thick hand-cut slices of white bread; 2 tbsp olive oil; about 200g diced pancetta or unsmoked bacon lardons; about 175g leaves - a mixture of pea shoots and baby leaves is nice, or try a whole head of frisée; 250g pack cooked beetroot (not in vinegar), or homegrown (boiled until tender), diced; 3 shallots, finely chopped; 2 fat garlic cloves, crushed; 1 tbsp Dijon mustard; 2 tsp English mustard powder; 4 tbsp white wine vinegar; 4 tbsp extra virgin olive oil; few pinches of sugar

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Contains pork – recipe is for non-Muslims onlyThese purple, beetroot-dyed eggs are a pretty addition to a main course salad, especially when teamed with spring

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Ingredients

6 large eggs
750ml bottle beetroot juice (not a mix or a smoothie)
3 thick hand-cut slices of white bread
2 tbsp olive oil
about 200g diced pancetta or unsmoked bacon lardons
about 175g leaves - a mixture of pea shoots and baby leaves is nice, or try a whole head of frisée
250g pack cooked beetroot (not in vinegar), or homegrown (boiled until tender), diced
3 shallots, finely chopped
2 fat garlic cloves, crushed
1 tbsp Dijon mustard
2 tsp English mustard powder
4 tbsp white wine vinegar
4 tbsp extra virgin olive oil
few pinches of sugar