Ingredients

For the Salad
2 potatoes (300g)
4 whole beetroot (200g)
2 Tbsp brown spirit vinegar
2 Italian plum tomatoes (150g)
50g mixed lettuce

For the Mustard Mayo Dressing
3 Tbsp natural mayonnaise
3 Tbsp tangy mayonnaise
2 tsp Dijon or English mustard
2 Tbsp extra virgin olive oil

freshly ground salt & black pepper

Method

For the Salad
In a saucepan, cover the unpeeled potatoes with water, bring to a boil & then simmer for about 30 mins until cooked but still firm.  Place in a bowl of cold water.
Top & tail the beetroot, cover with water in a saucepan, add the vinegar, bring to a boil & then simmer for about 1 hr until cooked through.  Drain & slide all the skin from the beetroot.  Allow to cool in the fridge for 20 mins & slice into wedges.
Drain the potatoes, peel and slice each into wedges.  Trim the tomatoes & slice into wedges. Tear the lettuce & spread over a flat serving plate. Lay the potato, beetroot & then tomatoes evenly over the top.

For the Mustard Mayo Dressing
In a small bowl, add the mayonnaise, mustard & olive oil & mix well.

Just before serving, spoon the dressing over the potatoes & then the rest of the salad. Season with salt & black pepper.