Beetroot, carrot and potato salad

2 fresh beetroot

1 large potato

2 medium size carrots

1 small shallot - thinly sliced

2 Tbs extra virgin olive oil

1 tsp cider vinegar

to taste Salt

Freshly ground black pepper

1 tsp seasoning soy sauce (optional)

Start by boiling or steaming the vegetables. If boiling place a pan of water to heat, bring to the boil, season with salt and cook the vegetables leaving the skin on.

Cook until softened but still firm. To check if cooked using a sharp knife piece in one of the vegetable if it goes in smoothly you know the vegetable is cooked.

Meanwhile prepare a vinaigrette with the rest of the ingredients. Place all the ingredients in a bowl mix and leave to marinate while vegetable is cooking.

Once the vegetables are cooked drain and leave to cool down before peeling.

Peel the cooked vegetables, thinly slice them.

Place on a large mixing and sprinkle the vinaigrette over.

A little advice: add the vinaigrette to the sliced vegetables while they are still warm.

Leave to rest until the vinaigrette totally immerse into the vegetables.

Just enjoy this colourful root vegetables salad. Typically Mauritian made.