As you notice, this recipe has 3 colours. Conclude that it’s healthy and tasty too.

You’ll need 2 eggs (organic is better)

Spinach leaves (farmer’s market maybe)

Fresh Red Beet

– Cut the red beet and peel (raper) in thin, thin little slices. The thinner, the crunchier! Mix Espelette chili (if you can find it) otherwise a little tabasco, with one tablespoon of white wine vinegar and 2 of nut oil. Let the thin pieces of beet rest in that mixture while you’re preparing the rest.

– Wash the Spinach, mix them with white wine vinegar and olive oil, add pepper and cooking salt

– Put water in pot, wait until almost boiling. Insert the eggs really softly (maybe use a big spoon) so they do not break. Wait 4 minutes, put them under cold water for a minute. Peal the shell gently …

– Take a nice plate, place a little mountain of spinach leaves on the bottom, decorate with the crunchy seasoned raw beet slices and the eggs on top (remember to always add salt and pepper)

Bon Appétit