Step 1

Place the eggs and beet in a sauce pan and cover with water, add a little salt

Step 2

Cook the eggs for 12 minutes and remove the eggs and run cool water over them. Let the beet cook for another 20 minutes or so until tender. Remove and dice when cool enough to handle

Step 3

Cook the spaghetti following package instruction, run under cool water and put in refrigerator with a touch of oil so it won't stick together.

Step 4

Mix together all the dressing ingredients and set aside

Step 5

In a large bowl place the lettuce and the rest of the salad ingredients.

Step 6

Pour the dressing over all of it and toss gently. Put it in the refrigerator for about 1 hour Serve with French baguettes.