Roasted Beetroot & Egg Salad Recipe

Ingredients

• Beetroot: 200g vacuum-packed cooked beetroot (not in vinegar), cut into wedges
• Olive Oil: 2 tbsp olive oil
• Sherry Vinegar: 3 tsp sherry vinegar
• Clear Honey: 1 tbsp clear honey
• Egg: 2 eggs
• Creme Fraiche: 2 tbsp creme fraiche
• Dijon Mustard: 1 tsp Dijon mustard
• Dill: a few stalks of dill, most finely chopped, a few small fronds picked for garnish
• Lamb'S Lettuce: 70g bag lamb's lettuce
• Hazelnut: 1 tbsp roasted chopped hazelnut
• Bread: 2 slices bread and butter, to serve