For the beet and cream cheese salad with egg and nuts, mix all the ingredients for the dressing.
Cook the beet in salted water until tender, peel and cut into 1 cm cubes, marinate with the dressing. Also cook the beans until soft and marinate.
Boil the eggs for 5 min in a pot of hot water, remove the shell, cut in half and arrange with the cheese. Pour the remaining dressing over them and sprinkle with the walnuts.