Roasted beetroot & egg salad - Good Food Middle East

Ingredients

• 200g vacuum-packed cooked beetroot (not in vinegar), cut into wedges
• 2 tbsp olive oil
• 3 tsp sherry vinegar
• 1 tbsp clear honey
• 2 eggs
• 2 tbsp crème fraîche
• 1 tsp Dijon mustard
• a few stalks of dill, most finely chopped, a few small fronds picked for garnish
• 70g bag lamb's lettuces
• 1 tbsp roasted chopped hazelnut
• 2 slices bread and butter, to serve