How to cook
Put the cleaned potatoes to boil and as soon as they are almost done, add the whole and cleaned carrots to them, to blanch until slightly softened. Once softened, immediately rinse them under cold water and cut them into cubes. Put them into a large bowl. Peel and cut the beetroots into thick circles.
Put them to boil with a little water and a little salt and once they soften also, rinse with cold water. This way, the beetroots will retain their deep red color. Cut them into cubes and add them to the bowl.
Mix everything with grated the horseradish, season it with salt, black pepper, olive oil and a little vinegar to taste. Sprinkle with chopped green onions and parsley. Place the bowl in the middle of the table with a large spoon and dishes around it so that each person can take some.