For the marinated beet, wash the beet and steam in water with sugar, salt and fruit vinegar for one hour until soft. Rinse cold, peel and cut into fine slices.
Peel and finely dice the onion. Stir the vinegar, red wine and the salt until the salt is dissolved. Then mix in mustard and olive oil with a whisk.
Add the onion cubes and the chopped kitchen herbs, pour over the still warm beet slices and leave to stand for 2 hours.
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