Peel, quarter and slice the red onion and assemble in strips. Fry the boiled potatoes vigorously in a pan with sunflower oil (1 tbsp) / stir fry and finally add the red onion strips / fry them with and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) . Cut the beetroot first into slices and then into strips. Made from Greek yogurt (2 tbsp), lemon juice (2 tbsp), pumpkin seed oil (½ tbsp), sugar (1 tsp), light rice vinegar (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill ( Mix a dressing, pour over the beetroot strips and mix together. Wash the chives, shake dry, cut into rolls and add / mix into the beetroot salad. Turn the boiled beef aspic onto 2 plates. Add the fried potatoes and the beetroot salad and cover each plate with half a tomato and 7 olives. Garnish with a Maggikraut tip and serve a dollop (1 tbsp) of creamy horseradish.