Ingredients

The following ingredients have 4 Servings
  • 1 medium beetroot (fresh or already cooked)
  • 350 g/ 12.3 oz potatoes
  • 3 medium carrots
  • 3 eggs
  • 10 small gherkins (preferably sweet-sour)
  • [about 20 black olives]
  • 4-5 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • fine sea salt and black pepper
  • some parsley

Instruction

  • If your beetroot is not already cooked, wash and dry it well and place it on a baking dish. Preheat the oven at 200 degrees Celsius/ 400 degrees Fahrenheit and bake the beetroot until soft, you should be able to easily prick it with a fork. This will take at least one hour or more depending on the size of your beetroot, keep checking.
  • In the meantime, cook the potatoes until soft. Cook the carrots. Cook the eggs until hard as well. Leave everything to cool, the beetroot as well.
  • When all the cooked vegetables and the eggs are cold, chop them into nice cubes or slices.
  • Remove the stone of the olives and chop them roughly. In a small bowl combine the mayonnaise and the mustard, add some salt and pepper.
  • Add the mayonnaise to the vegetables and mix carefully.
  • Adjust the taste with salt and pepper again and sprinkle the salad with some chopped parsley.