Salad of pink quail eggs

Name: salad of pink quail eggs
Cook time: 40 min
Total time: 160 min
Yield: 4
Ingredients: 2 shallots; 300 ml beet juice 750 ml bottle; 100 ml vinegar 1 t extra for the dressing; 1 el sugar; 1 laurel leaf; 2 boxes quail eggs a 12 pieces; 1 crop lettuce only the inner leaves; 1 tray cress; 3 el extra virgin olive oil

A tasty recipe. The breakfast contains the following ingredients: shallots, beet juice (bottle 750 ml), vinegar (1 el extra for the dressing), sugar, bay leaf, quail eggs (12 pieces), cabbage lettuce (only the inner leaves), cress and olive oil extra vierge .

Ingredients

Directions

Cut 1 shallot into parts.
Pour the beet juice into a pan and add 100 ml of vinegar, the sugar, the bay leaf, the shallot slices and 1 pinch of salt.
Bring to a boil and cook over low heat for 20 minutes.
Allow to cool.
Bring a pot of water to the boil and boil the quail eggs for 3-4 minutes.
Let them scare under cold running water and peel them.
Put them in the beet juice mix and let them marinate for at least 2 hours.
Take them out of the marinade with a slotted spoon.
Chop the other shallot and put it in a bowl.
Mix the lettuce leaves with the shallot.
Cut the eggs in half lengthwise.
Add together with the cress.
Drizzle with oil and vinegar and season with salt and pepper.
Tasty with toasted bread..