Ingredients

• 5 eggs
• 4 beets (roasted, boiled)
• lamb's lettuce
• 100 g favita, feta or salad cheese
• 1 avocado
• cress or dill

Sauce

• 2 tablespoons mayonnaise
• 1 teaspoon honey mustard
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon extra virgin olive oil
• 1 tablespoon favita cheese (optional)
• salt, pepper

Preparation

1. Cook the eggs: place in warm water, bring to a boil and from that moment count 5 minutes. Drain, pour over cold water, crack the shells and leave in the water for a moment, then peel.
2. Peel the cooked beets if unpeeled and dice them. Season with salt and pepper.
3. Rinse the lamb's lettuce and dry it, place in a salad bowl. Add the beets, chopped feta, diced avocado (drizzled with lemon juice) and egg halves.
4. Garnish with cress or dill and drizzle with the sauce: mix all the sauce ingredients in a bowl (if using a creamy cheese like favita, add a tablespoon of it to the sauce; if using a crumbly cheese, skip this addition in the sauce).