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.
Photos and Recipes by Alessandra Zecchini ©