Ingredients: 3 small beets, 4 tablespoons of extra virgin olive oil, a teaspoon of mustard (like homemade), small bunches of basil, mint and green onions, unrefined sea salt and freshly ground black pepper to taste.
Preparation
Wash and dry the beets, wrap them in foil and put them in an oven preheated to 220 degrees for an hour.
Finely chop the greens, pour them into a glass, add oil, salt, mustard, pepper, mix thoroughly.
When the beets are ready, let them cool, cut into large pieces and place in a deep salad bowl. Pour over the sauce and stir well – so that the sauce evenly “envelops” the beetroot pieces. Serve on a flat plate.