Beet tartare with corn salad


  • 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.

beet green onion dill corn salad vegetable broth white wine vinegar olive oil lemon honey mustard salt pepper