- Cook the vegetables in their skin well beforehand until just tender.
- 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.
- Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for colour.
- Serve the dressing separately.
- Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.