Dressing for a beetroot salad

Ingredients

How-to
cut the steamed beetroot into cubes. Mix mustard, vinegar and olive oil together, taste with pepper and salt and pour over the beetroot cubes. Let steem for minimum 1/2 hour.

Serving

Nice additions are a tbs of chopped fennel, or a tbs of oil free roasted sunflower seeds or also a tsp of chopped dired cranberries.

 

Bon appetite … with Mustheb it tastes better

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