Wash all the vegetables separately in clean, fresh water.

Place the beet in a pot add enough water to cover it and boil for twenty minutes.

Dice the potatoes, peas and green beans (each should be placed in a different bowl).

Place the diced peas, potatoes green peas and eggs into a pot add clean water and allow to boil for 5mins.

Slice lettuce and cabbage.

Dice the cucumber.

The beet should be ready now. Drain the hot water and pour cold water at temperature of 5°C. The sudden drop in temperature makes it easy to peel the outermost covering. Allow to cool and dice.

The diced vegetables and eggs is ready now. Drain and run cold water (at room temperature) to hasten cooling.

Shredd the carrots.

Into a large glass bowl (large enough to contain all the ingredients) place all ingredients starting from cabbage, diced vegetables,peas,eggs and lettuce.

Place in the refrigerator and allow to cool. Please do not freeze.

Serve with a generous spread of salad cream and enjoy.