Eggs in Horseradish Sauce with Beets

Hard boil the eggs in boiling water, take off from the water, peel and cut into halves.

Rinse the bell pepper, cut in half, trim and chop very finely. Peel the beets and dice. Blanch in salted water for about 4 minutes. Drain, rinse with cold water, and drain again.

Rinse the sprouts and drain well. Rinse, trim and cut the scallions into rings. Rinse the lemon in hot water and pat dry. Grate the zest and squeeze the juice from the lemon.

For the horseradish sauce, mix the lemon zest with lemon juice, sour cream, dill, horseradish and sugar. Season with salt and cayenne pepper. Mix the bell pepper, beets, sprouts and scallions into the sauce and pour into a large, deep dish. Place the eggs over it.