ROASTED BEETROOT & EGG SALAD

Roasted beetroot & egg salad image

This vegetarian salad with creamy dill dressing and crunchy hazelnuts makes a great lunch, or light main course

Provided by Good Food team

Time 35m

Number Of Ingredients 11

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

Steps:

Heat oven to 200C/180C fan/gas 6. Pop the beetroot in a roasting tin, add half the oil, 2 tsp of the vinegar, the honey and seasoning. Roast for 20-25 mins, tossing twice until sticky. Leave to cool for a few mins.
Meanwhile, put the eggs in boiling water. Turn down the heat and simmer for 10 mins, then run under cold water to cool. Peel and halve.
Mix the remaining oil, crème fraîche, mustard, the final tsp of vinegar and chopped dill together. Toss the lamb's lettuce in the dressing, and arrange on plates with the roasted beetroot and egg. Scatter with a few more dill fronds and tumble over the nuts. Serve with bread and butter.

Nutrition Facts : Calories 363 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium