Beetroot Zucchini and Carrot Salad with Eggs

• Gluten free
• Paleo

• Produce

  • 1 Beetroot, small
  • 1 Carrot, medium
  • 1 Chives or spring onion
  • 1 Radish
  • 1 Zucchini, medium

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 1/2 tsp Coconut palm sugar

• Oils & Vinegars

  • 2 tbsp Macadamia nut oil

Found on wholesome-cook.com

Description

Ingredients

• 2 eggs
• 1 small beetroot, peeled
• 1 medium zucchini
• 1 medium carrot
• 1 radish, trimmed and sliced
• chopped chives or spring onion (green part only), to serve
• 2 tbsp macadamia nut oil
• 1 tbsp fish sauce
• ½ tsp coconut palm sugar (or white sugar)

Directions

• Place cold eggs in a saucepan and cover with cold water. Place on the stove and cook for exactly 3 minutes from the moment first bubbles begin to appear on the surface of the water.
• Drain and cool under cold running water for a couple of minutes. Peel and set aside.
• Grate beetroot, zucchini and carrot on a coarse side of the grater.
• Arrange on a serving plate.
• Whisk dressing ingredients in a small bowl or jar until sugar has dissolved.
• Drizzle dressing all over grated vegetables. Add eggs and sprinkle with some chopped chives or spring onion.