Beet tartare with corn salad

Cold Dishes | Greek

Ingredients

4 beets, boiled and peeled
1 bunch of green onions
0.5 bunch of dill
100 grams corn salad
50 milliliters vegetable broth
50 milliliters white wine vinegar
50 milliliters olive oil
1 tablespoon lemon juice
2 tablespoons honey
2 tablespoons grainy mustard
salt
black pepper

Preparation method (receipt)

Chop finely beet and spring onions. Chop dill, put everything in a bowl. Mix vinegar, broth, olive oil, honey, lemon juice and mustard and season with salt and pepper. Half refueling add beet and leave for an hour. With a serving ring lay out portions and garnish with a sprig of dill. Mix corn salad with remaining sauce and serve to Tartarus.