Pickled Vegetable Salad with Soft-Boiled Eggs

Ingredients

• 4 baby or small golden beets
• 1 fennel bulb—halved
• 4 baby or small red beets
• 3 tablespoon(s) white balsamic vinegar
• 3 tablespoon(s) extra-virgin olive oil
• Salt and freshly ground black pepper
• 4 large eggs
• + 5 more ingredients
• • 4 1/2-inch-thick baguette slices
  • 2 celery ribs
  • Fleur de sel
  • 4 baby or small white turnips
  • 8 small radishes

Arrange the sliced vegetables in separate piles on 2 large rimmed baking sheets. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Drizzle the dressing over the vegetables and toss each pile separately. Let stand for at least 15 minutes or up to 1 hour. Meanwh...

View full recipe at Food & Wine