Indulge in this refreshing mix of organic lettuce, baby spinach, roasted beets, and sweet corn, topped with boiled eggs and crunchy mixed seeds. The creamy yogurt sauce, infused with honey, balsamic vinaigrette, mustard, mayo, and olive oil, brings harmony to this symphony of textures and tastes. Perfect for any time of day, this salad celebrates autumn's bounty.

Step 1: Roast Beets (20-25 minutes)

• Wash and boil beets (cut to same size or whole) for 1 to hours. Make in advance.
• Let it cool.

Step 2: Boil Eggs (7 minutes)

• Place 4 eggs in a pot.
• Add cold water, covering eggs.
• Bring to boil.
• Reduce heat, simmer 7 minutes. More time less raw egg will be.
• Drain, rinse with cold water.

Step 3: Prepare Greens

• Wash, dry 5-6 cups organic spinach and 1.5 bunches of lettuce.
• Chop into bite-sized pieces. Spinach no need to cut.

Step 4: Prepare Corn

• Thaw 1 cup frozen corn (I microwave for 1.5 min) or use fresh.
• Drain excess water.

Step 5: Assemble Salad

• In a large bowl, combine lettuce, spinach.
• Slice cooked beets into squares.
• Add corn, boiled cut eggs into squares.
• Sprinkle 2 tablespoons mixed seeds.

Step 6: Make Yogurt Sauce

• Whisk 1/2 cup organic creek yogurt, 1 tablespoon honey, 1 tablespoon balsamic vinaigrette, 1 teaspoon mustard, 1 teaspoon mayo, 1 tablespoon olive oil.

Step 7: Serve

• Top salad with yogurt sauce.
• Toss gently.
• Serve immediately.