Roasted Beetroot and Egg Salad with Honey Balsamic Dressing

  • Servings: 2


2 large beetroot
2 hardboiled eggs, peeled, quartered
A handful of mixed salad leaves (spinach, rocket, swiss chard, lettuce)
Cracked pepper to sprinkle
Honey Balsamic Dressing:
2 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon honey