3-4 medium potatoes
3 medium beets
2-3 medium carrots
1 medium onion, finely sliced
6 eggs boiled, peeled and sliced
¼ cup extra virgin olive oil
4 Tbs. of white wine vinegar
Coarse sea salt
Freshly ground black pepper
Boil the unpeeled potatoes (20-25 minutes or until tender), beets (30 minutes or until tender) and carrots (15 min or until tender) in three different pots. Strain and let cool down. Peel the potatoes, beets and carrots and slice them. In a shallow dish or salad plate, make a layer of potatoes, then a layer of beets, then onions, carrots and finally eggs. In a jar, make the vinaigrette with the olive oil, vinegar, salt and pepper and dress the salad with it. This salad tastes better if refrigerated for at least 1 hour and eaten cold.
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