Created by JostLori on July 31, 2017
Step 1: Cook the vegetables in their skin well beforehand until just tender. Save a little of the beet cooking liquid.Peel the vegetables and onion, and cut them into small, equal-sized cubes. Mix them together and season with a little salt and white pepper.
Step 2: Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for color. Serve the dressing separately.
Step 3: Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top. Chop the gherkins and lay them in a stripe across the top, too.