Easter salad & quail eggs with beet

Prepare the eggs: Cook the quail eggs in boiling water for 3-4 minutes. Then plunge them into cold water to cool and gently shell them.

Brown the eggs: Cut the beet into strips. Then, in a bowl, add the beet pieces + the tablespoon of white vinegar.

Soak the shelled eggs in this mixture for about 1/2 day to turn them a pretty pink. Place the container in a cool place.

Arrange the salad: Place the arugula or baby greens on a plate, add the thinly sliced radishes, then the halved quail eggs.

Add Parmesan shavings and other raw vegetables to taste.

Vinaigrette: Drizzle the garlic oil over the salad and add the pine nuts. Add salt and pepper to taste.

Tip: For a touch of crunch, you can add green asparagus.