For cooking small young beets, boil or bake until fully cooked, cool and peel then cut into arbitrary pieces. Eggs stand for 10-15 minutes in warm soda solution, then wash with warm water and dry.

Prepare the marinade for the beets. To do this in a small pot pour water, add sugar and heat, stirring, until the sugar is dissolved. Remove the pan from the heat, add sweet soy sauce TM Kikkoman and red wine vinegar. Put sliced beets in the jar, pour the marinade, close the jar and leave the beets to marinate for 1 hour in the refrigerator. Diluted with hot sugar syrup, soy sauce and wine vinegar we get is not hot, but very warm marinade. This temperature is sufficient for marinating young beets.

Prepare creamy dressing. For this mix the powdered sugar and the vinegar, continuing to stir, add the mustard, then a thin stream pour in the cream. Mix to obtain a homogeneous filling. Remove the dressing in the fridge while you do the other components of the salad. Lettuce cut with a knife or tear with your hands, put an even layer on a serving dish.

Prepare poached eggs in any convenient way. I cooked eggs in the film. To do this, take the cling film, suitable for heat treatment, cut off a piece, grease with vegetable oil, put a piece of the prepared films in a small bowl, making an indentation. In the resulting deepening gently break the egg, add salt to taste and pepper, put the edges of the film to make a sealed pouch, and tie the food thread. So do the same with the other eggs. In large saucepan bring water to a boil, low down the fire, the water should not boil. Drop the bags in barely boiling water and cook the eggs for 4 minutes 20 seconds.

While cooked eggs, collect together the salad: on salad greens spread pickled beets, sprinkle chopped green onions. The bags of poached eggs place on a paper towel, blotted the water to the salad. Cut off the top part of the film, holding the egg over the salad, spread the eggs on the salad. Generously sprinkle salad with creamy mustard dressing and serve immediately dish.