Roasted Beetroot and Lettuce Salad

Ingredients

• 400 g baked beets
• small bunch of dill
• 3 hard boiled eggs
• lemon zest and juice
• 2 st. l. Teddy bear
• 1 st. l. Dijon mustard
• extra virgin olive oil
• 150 g of lettuce
• 30–40 g of roasted hazelnuts
• 4 slices of rye bread for serving
• salt

Cooking

Step 1

Peel the beets, cut into strips. Finely chop the dill. Peel the eggs and cut in half.

Step 2

For dressing, combine lemon zest and juice, honey, mustard and olive oil. Salt.

Step 3

Mix beets, lettuce, hazelnuts and dill. Fill in the resulting mixture. Divide it among plates. Arrange egg halves on top and serve with bread.