400 g cooked beetroot
200 g Mixed salad
20 g mustard
Cut the cooked beetroots into thin slices and spread them in a circle on a flat plate.
Season the beetroots with salt, pepper and olive oil. In a tall container, put the mustard , 1 measure of vinegar and 3 meausres of olive oil.
Give a pinch of salt , pepper, sugar and mix.
Place a small bouquet of salad with the marinated dressing on the beetroots.