Beetroot and Red Pepper Salad

Made with four small beets, pickled in vinegar and sliced, boiled potato (cold from the fridge), diced red pepper, five sliced button mushrooms, a large spring onion, chopped, and a dessert spoonful of mayonnaise.

Before serving, dust with fine ground white pepper, two pinches of paprika, and a generous pinch of chervil. Ten minutes to prepare, and ready to eat. Delicious!

Fresh cooked beets can be used instead.