Roasted Beets with Rocket, Soft Egg and Skordalia

Name: Roasted Beets with Rocket, Soft Egg and Skordalia
Cuisine: Mediterranean
Ingredients: salt and freshly cracked black pepper; 2 tablespoons olive oil; 24 baby raw beetroots (or 2–3 larger beetroots, sliced); 24 baby raw beetroots (or 2–3 larger beetroots, sliced); 100 g baby rocket leaves; 350 ml skordalia; 4 free-range eggs; salt and freshly cracked black pepper; 2 tablespoons classic vinaigrette; 25 g coriander leaves (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

24 baby raw beetroots (or 2–3 larger beetroots, sliced)
2 tablespoons olive oil

Europe
Sauce
Gluten-free
Vegetarian

Method

Preheat the oven to 200°C/400°F/gas mark 6. Trim the beetroots, leaving about 2.5cm of long top attached. Trim the bottoms to remove any root.
Toss the beetroots in the olive oil and season with a little salt. Put them in a baking dish, cover with foil