Beet Salad

Boil the vegetables in water and salt, then season with balsamic vinaigrette

Arrange a bed of chives in the center of the plate and surround it with sliced radishes

Around this, arrange six small containers intermingled, one of potatoes, one of carrots, another of potatoes, etc., leaving space between each container

Allow the beef beet to chill well before serving, then slice it into thin strips and place them in the gaps between the potato and carrot containers

Garnish with black olives