Roasted beetroot & egg salad

• vacuum-packed cooked beetroot200g g

  (not in vinegar), cut into wedges

• olive oil↗2 tbsp tbsp
• sherry vinegar↗3 tsp tsp
• clear honey↗1 tbsp tbsp
• eggs↗2
• crème fraîche↗2 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• a few stalks of dill

  most finely chopped, a few small fronds picked for garnish

• bag lamb's lettuce↗70g g
• roasted chopped hazelnut1 tbsp tbsp
• slices bread↗2

  and butter, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.