2 beetroots, previously cooked
2 mandarins
200 g corn salad
100 g almonds, finely chopped
2 scallions
juice of 1/2 lemon
1 teaspoon mustard
vinegar
pure olive oil
salt
pepper

Slice the beetroot into thin rounds. Peel the mandarins, remove fibres and separate into segments. Peel the scallions and chop finely. In a dish, place the beetroot, corn salad and almonds in the centre and the other ingredients around. Make a vinaigrette with the lemon juice, mustard, vinegar, salt and pepper. Stir energically while pouring oive oil carefully. Pour over the salad and serve.