Vinegret

Boil the beetroot, potatoes and carrot in their skins until soft.

Cool the vegetables completely.

Warm vegetables release juice and the salad goes watery.

Dice the beetroot and mix it with a spoon of oil in a separate bowl.

The oil seals the cut, and the beetroot won't turn everything else pink.

Dice the potatoes, carrot and pickled cucumbers the same way.

Combine everything, add the green peas and the remaining oil. Done!