Warm beetroot and duck egg salad with aged balsamic and parmesan - 9Kitchen
Start by placing all the ingredients for the pickling mix into a saucepan and bring to a simmer. Wash the b...
Ingredients
- 4 large beetroot –washed
- 1.25 litres water
- 500ml rice wine vinegar
- 150g caster sugar
- 1 teaspoon salt
- 5 black pepper corns
- 250ml chardonnay vinegar
- 1 clove garlic
- 40ml aged balsamic vinegar
- 40ml olive oil
- 4 duck eggs, poached
- 12-16 pieces croutons
- 1 cup snow pea shoots
- 20g parmesan shaved
- salt and pepper to taste
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