Beet And Potato Vinegret Salad Recipe

Directions:

1. Cook beets and carrots together and potatoes separately, because they are cooking faster.
2. All veggies should be cooked through but not mushy.
3. Drain water and let veggies cool.
4. The idea is to cut all ingredients in as uniform way as possible - small dice (see photo).
5. If you like to preserve each vegetable's natural color, cut beet root first, and pour 1-2 tbsp olive oil on it. Turn to coat. Then add other veggies. Oil will prevent beets from coloring others.
6. Anyway, chop all veggies in a uniform way and mix together.
7. Add salt, pepper, oil and vinegar to taste.
8. Chill for 1-2 hours
9. Sprinkle fresh parsley over before serving