Roasted beetroot egg salad
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 lettuce
- 1 tbsp roasted chopped hazelnut
- 2 slices bread and butter, to serve
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