Boil each kind of vegetable separately, drain, let cool and wash very well, using much water (especially for the beet roots). Cut all in small pieces (preferably in cubes) including the eggs, pickles, etc. Keep some beets, carrots, egg slices, pickles and capers for garnishing. Put the ingredients in a bowl, salt and pepper them. Add half of the mayonaise. Place all in a salad bowl or on a platter, giving it a mound-like shape and spread it carefully with the remaining mayonaise. Decorate the surface of the mayonaise with finely cut beets, pickles, parsley, carrots and olives. |
