Beetroot Salad Recipe with Soft Boiled Eggs - Great British Chefs

Ingredients

• 1kg small beetroot, mixed varieties and colours, washed and trimmed
• 125g of caster sugar
• 250ml of red wine vinegar
• 250ml of water
• 2 tbsp of white wine vinegar
• 2 tbsp of caster sugar
• 2 tsp Dijon mustard
• 6 tbsp of double cream
• 6 eggs
• 1 stick of horseradish, peeled and grated
• salad leaves
• 1 handful of chives, thinly sliced and chopped
• salt
• pepper