Boil water in the small and medium saucepans, adding salt to both.
Peel and dice 2 potatoes
. Cook them in the medium saucepan for 10 minutes.
Cut 100g fine beans sideways in half and add to the cooking potatoes
after 5 minutes.
Dice 3 beetroot
s into small cubes and chop 2 spring onions
. Place both in the mixing bowl.
Finely chop fresh dill
In a mug combine the dill with 150g of natural yoghurt
and the juice from ½ of the lemon
In the small saucepan boil 2 eggs
for 7 minutes.
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).
Drain the potatoes
and fine beans. Add them to the beetroot
s and coat everything gently in the dill dressing.
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.