Beet Sashimi with Corn Salad and Honey Mustard Dressing

Approximately such a salad is served in an important gastronomic institution of the city of London - The Woolseley restaurant, the most pleasant place on Piccadilly Street.

You can do this trick with other lettuce leaves - even with lettuce, even with arugula, even with frieze, but with root it comes out best. There is in it some kind of correct wateriness and a light, almost imperceptible bitterness.

Ingredients

• Beet- 200 g
• Buckwheat honey- 50 g
• lettuce corn- 100 g
• grainy mustard- 20 g
• Olive oil- 20 ml
• Pine nuts- 20 g
• Salt- taste
• Ground black pepper- taste

Directions

1. Cut boiled beetroot into thin slices, like fish for sashimi.
2. Mix oil, mustard and honey in a glass so as not to crush the mustard seeds. Add a pinch of salt and pepper and stir again.
3. Put a mountain of lettuce on a large plate.
4. Throw slices of beets on the salad, sprinkle with pine nuts on top, pour over the sauce and casually - with large salad spoons - mix this whole company.