For the dressing: 2 Tsp. caraway seeds 1 Tbs. boiling water 1 tsp. English mustard 1 Tbs. white wine vinegar 4 Tbs. sunflower oil salt and freshly ground black pepper
3 medium beetroot, trimmed 1 red onion, peeled and finely chopped
Instructions
1) First make the dressing. Place caraway seeds in a small bowl and pour over 1 Tbs. boiling water. Leave to infuse.
2) Mix mustard, vinegar, salt and freshly ground black pepper in a screw-top jar.
3) Peel beets and grate finely. Place in a bowl with onion and apple. Pour over dressing and toss well. Cover and chill for 30 minutes.
4) Transfer to a salad dish. Separate the hard-boiled yolk from the white and chop each separately. Use to decorate the salad.
