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Easter Salad of Quail's Eggs, Asparagus & Beetroot

It feels like Spring has sprung! And Easter is just around the corner. To celebrate, I am bringing together some of my favourite seasonal ingredients to create a colourful and comforting salad. If you’re hosting a lunch or just indulging in a delicious brunch, why not try this spring time salad.

Easter Salad of Quail's Eggs, Asparagus & Beetroot

Millie is a long-time fan of quail's eggs. Her grandma always packed them for her on spring picnics when she visited at Easter. Paired with seasonal asparagus and zingy pickled vegetables this English salad makes a delicious Easter garden feast.

About this recipe

Preparation Time 20 Minutes
Cooking Time 15 Minutes
Serves 2 People
Easter Salad of Quail's Eggs, Asparagus & Beetroot Easter Salad of Quail's Eggs, Asparagus & Beetroot


For the beetroot

  • 4 baby red beetroot (fresh or pre-cooked)
  • 4 baby golden beetroot (fresh or pre-cooked)
  • 1 sprig thyme

For the pickled vegetables

  • 100ml rice wine vinegar
  • 75ml water
  • 50g caster sugar
  • 1 star anise
  • 5 black peppercorns
  • 1 bunch of baby radish
  • 1 bunch English asparagus

For the avocado purée

  • 2-3 ripe avocados
  • 1 lime, juiced
  • 1 lemon, juiced
  • splash of green Tabasco
  • 1 tbsp crème fraîche

To serve

  • 6 quail's eggs
  • a pinch of cayenne
  • a few sprigs of dill
  • 1 small baguette, sliced & toasted
  • olive oil, for dressing
  • watercress leaves, optional
  • salt and pepper



Begin by preparing the baby beetroot. If you've bought pre-cooked beetroot, you can skip this step. 


Add the washed, trimmed beetroots to a pan of salted water and add the thyme. Bring to the boil and cook until just tender. Remove from the water and allow to cool before peeling.


Next, prepare the pickling liquor. Add the rice wine vinegar, water, caster sugar, star anise and peppercorns to a pan and bring to the boil. Take off the heat and allow to infuse whilst you prepare the vegetables.


Slice half of the radishes thinly, leaving the rest whole. Trim the asparagus and blanch in salted boiling water for 1 minute, until just tender.


Place the avocado flesh in a food processor or blender with the lemon and lime juice, Tabasco and crème fraîche, to taste, and season. Blend until smooth and adjust with salt and pepper. Set aside until ready to plate up.


Gently place the quail's eggs in salted boiling water for two and a half minutes. Drain the water and rinse with cold water. Once cool, peel and set aside.


Dice the beetroot and dress lightly with olive oil and salt. Drain the pickled vegetables on some kitchen paper and slice the quail's eggs (leaving some whole if you wish).


Spoon some avocado purée onto the base of your serving plate, creating a flat surface to build your salad. Begin placing the chopped beetroots, pickled vegetables and quail's eggs around the purée.


Finish with some more seasoning, a pinch of cayenne pepper, some fresh dill sprigs and watercress leaves. Serve with the toasted croûtes dressed with olive oil.

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