Method

• 1.
  Thinly slice two raw beetroots on a mandoline. Place in a bowl and set aside.
• 2.
  Bring a large saucepan of water to the boil over medium-high heat. Add the remaining beetroots to the pan and cook for 12 minutes or until beetroots are tender when pierced with a sharp knife. Drain and set aside to cool slightly.
• 3.
  Wearing gloves, carefully peel the skins from the beetroot and discard. Slice any large beetroots in half.
• 4.
  Meanwhile, to make the dressing, whisk the oil, vinegar, mustard and capers in a small bowl. Season. Transfer cooked beetroot to a bowl with herbs and beans.
• 5.
  Drizzle over half the dressing and toss to coat. Set aside. Bring a pan of water to the boil over medium-high heat. Add eggs and cook for 2-2 1/2 minutes for soft-boiled or until cooked to your liking.
• 6.
  Drain and run under cold water, then gently peel eggs. Combine cooked beetroot mixture, raw beetroot, tomatoes, lettuce, anchovies, reserved beetroot leaves and remaining dressing in a serving bowl.

• 7.
  Halve eggs and arrange over lettuce to serve.