To make beetroot juice peel blend and finely and strain, set aside for egg.
Boil the eggs for 6 minutes, refresh and peel – soak in beetroot juice overnight.
Season the yoghurt with the lemon etc.
Layer all the ingredients separately.
Top with the halved eggs.
Per 144g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
SHARE THIS RECIPE
Tell your friends and colleagues about this recipe using the social media links below:
Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.