INGREDIENTS
3 – 4 SERVINGS
- 5 eggs
- 4 beetroots ( BAKED , boiled)
- corn salad
- 100 g of favita, feta or salad cheese
- 1 avocado
- cress or dill
SAUCE
- 2 tablespoons of mayonnaise
- 1 teaspoon of honey mustard
- 1 tablespoon of lemon juice
- 1 tablespoon of maple syrup
- 1 tablespoon of extra olive oil
- 1 tablespoon of favita cheese (optional)
- salt pepper
PREPARATION
- Boil the eggs: put them in warm water, bring to a boil and count for 5 minutes. Drain, pour cold water over them, break the shells and leave them in the water for a while, then peel them.
- Peel the cooked beets if they are unpeeled and cut them into cubes. Season with salt and pepper.
- Rinse and dry the lamb’s lettuce, put it in a salad bowl. Add beets, chopped feta, diced avocado (sprinkled with lemon juice) and egg halves.
- Decorate with cress or dill and sprinkle with the sauce : mix all the sauce ingredients in a bowl (if we use creamy cheese such as favita, we add a spoonful of such cheese to the sauce, but if we have crumbly cheese, we omit this addition in the sauce).