Ingredients:
1 large raw beetroot
fresh mint leaves
1 tbsp. mustard
2 tbsp. balsamic vinegar
4 tbsp. olive oil
1 pinch of sea salt
2 or 3 grinds of pepper or five bays
Preparation:
Peel the beet and cut it into small regular cubes.
Chop the mint leaves and mix hem to the beets.
Mix the remaining ingredients to get a slightly thick dressing.
Season the beets with the dressing
Spread them in glass jars and serve with a few slices of toast.