Beetroot Carpaccio Salad with Salt-Cured Tuna and Almonds

• 500 gr of boiled beetroot.
• 100 gr of salad (any type can do, this time we have used corn salad).
• 1 chive.
• Salt-cured tuna (smoked tuna can also be used).
• 1/2 spoonful of ground black pepper.
• 1 teaspoonful of paprika.
• 1 teaspoonful of ginger.
• Fried almonds.
• Salt.
• Muxella Extra virgin olive oil (EVOO), Coupage variety.

 
Vinaigrette:

• 1 teaspoonful of ginger.
• 1 teaspoonful of grain mustard.
• 1 teaspoonful of honey.
• 1 teaspoonful of apple vinegar.
• 3 teaspoonfuls of Muxella EVOO, Coupage variety.

1. To prepare the vinaigrette, we put the mustard, honey, vinegar and Muxella EVOO into a bowl.  Keep in the fridge.  Much better if we can prepare a couple of hours prior dinner-time.
2. Cut the beetroot into narrow slices, helped by a slicer.
3. Grind the chive thoroughly and add it to the beetroot.
4. Add paprika, pepper, ginger and Muxella EVOO, and leave to macerate for about 20 or 30 minutes.  We must not leave it for more as beetroot can oxide.
5. Lastly, we put the beetroot in a plate, we slice the salt-cured tuna and we place it upon the beetroot.  We put the salad in the center, some fried almonds, and finally we add the vinaigrette.