Wash the beetroot without damaging the roots and boil in boiling water for about 15 minutes until soft. Wash potatoes thoroughly and cut them in half or quarters depending on size. Cook in boiling salted water for about 15 minutes
Clean, wash and cut the spring onions into rings. Drain beetroot, rinse with cold water, peel and cut into slices. Drain potatoes and let cool down briefly. Whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop
Mix the prepared ingredients and leave to stand for about 1 hour. Roast the linseeds in a pan without fat at low heat and sprinkle over the salad
Waiting time approx. 1 hour