Beet and potato tartare with poached egg and chives

Peel the 300 g of potatoes and cut them into small cubes about 5 mm wide.

Drop the cubes into a saucepan of boiling water with the pinch of salt and cook them for 5 to 7 min, until tender when poked with the tip of a knife.

Drain the potatoes in the colander and let them cool down a bit, spreading them out. Empty the saucepan and rinse it.

Peel the skin off the 300 g of cooked beets with the knife, then cut them into 5 mm cubes, like the potatoes.

In the mixing bowl, toss the beets, potatoes, olive oil, balsamic vinegar, salt and pepper. Add half the chives and stir gently.

Fill the clean saucepan halfway with water and bring it to a gentle simmer, no big bubbles. Crack each egg into a cup, slide it into the water and cook it for 3 min: the white should be fully set.

Split the tartare between two plates. Lift the eggs out with the slotted spoon, set one on each plate and sprinkle with the rest of the chives.