ingredients

 

2 4 6 8 Servings

• 120 grams roast beef, sliced, ready to eat

• 2 eggs

• 150 grams natural yoghurt

• 2 medium potatoes

• 3 cooked beetroots, ready to eat

• 100 grams fine green beans

• 0.5 bunch fresh dill

• 2 spring onions

• 50 grams OR 2 handfuls mixed leaf salad

• 0.5 lemon

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• large mixing bowl

• mug

• colander

instructions

 

1. Boil water in the small and medium saucepans, adding salt to both.

2. Peel and dice 2 potatoes. Cook them in the medium saucepan for 10 minutes.

3. Cut 100g fine beans sideways in half and add to the cooking potatoes after 5 minutes.

4. Dice 3 beetroots into small cubes and chop 2 spring onions. Place both in the mixing bowl.

5. Finely chop fresh dill.

6. In a mug combine the dill with 150g of natural yoghurt and the juice from  ½  of the lemon.

7. In the small saucepan boil 2 eggs for 7 minutes.

8. On each of the serving plate arrange a handful of mixed leaves. At the edges place roasted beef slices, turning them into rolls (cut the slices in half, if necessary).

9. Drain the potatoes and fine beans. Add them to the beetroots and coat everything gently in the dill dressing.

10. Cool the eggs under cold water and gently peel off the shell.

To serve - Spoon the beetroot salad in the middle of the salad leaves. Cut the eggs on half and rest them on top.