Preheat your oven to 400°F (200°C) if roasting. Wrap fresh beetroot in aluminum foil and roast for 45-60 minutes until tender, or boil for 30 minutes. Once cooked, let the beetroot cool slightly, then peel and blend with a splash of water until smooth.

Bring a pot of water to a gentle boil and soft-boil the eggs for exactly 6-7 minutes. Transfer the eggs to an ice bath for 5 minutes. Peel and soak them in beetroot puree for about 15 minutes.

Melt 4 tablespoons of butter over low heat in a saucepan. Stir in 1 teaspoon of chili flakes until fragrant, about 2 minutes.

Whisk together 1 cup of Greek yogurt with the juice of half a lemon and a pinch of salt until creamy and smooth.

On a serving plate, spread the beetroot puree, place the pink eggs on top, drizzle with chili butter, and add dollops of yogurt mix. Garnish with fresh herbs.