Wednesday, April 1, 2015

Red Beetroot with Wasabi Mayonnaise and Pink Eggs for Easter.

This is a perfect salad or starter for Easter! The eggs are naturally coloured with the beetroot water, and the mayo-wasabi combo marries perfectly with red beetroots.

 Open a LeaderBrand ready-to-serve beetroot packet and save the liquid to colour the eggs. Cut the beetroots into cubes, then add one big tbsp of mayonnaise and a little wasabi (to taste). Stir and refrigerate. If using fresh beetroots wash and boil them  until you can easily pierce them with a knife. Let them cool down and then peel them (keep the peels aside in a bowl with a little water to colour the eggs later on).

Boil 4 eggs, peel and colour by immersing them in a bowl with the beetroot juice and a little water. Serve with the beetroot wasabi mayo salad.

I am entering this recipe into the LeaderBrand ready-to-serve beetroot special competition, dedicated purely to the taste and versatility of one of New Zealand’s favourite vegetables. 

The winner will receive a bumper prize pack containing 5x packs of the LeaderBrand ready-to-serve beetroot, 5x packs of ready-to-serve gourmet potatoes and 5x packs of ready-to-serve sweetcorn. On top of that, the winner will receive a $300 New World voucher and $200 worth of cooking equipment from Stevens. Two runners-up will receive smaller gift packs, containing the ready-to-serve produce and some other delicious surprise foodie treats.

Well, I hope to win so wish me good luck! And good luck to all other food bloggers taking part!
How to enter:
All you have to do is concoct a recipe that showcases New Zealand beetroot. It couldn’t be easier! You can email the link to or pop a link up on the LeaderBrand Facebook Page  
Entries will open 5pm on Friday 20 March and close 5pm on Monday 13 April 2015.

Photos and Recipes by Alessandra Zecchini ©


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