Wash the vegetables well; put them in a draught to dry them quickly.
Then cut them rather coarsely.
Put them into a salad-bowl.
Pour over the dressing, and garnish with hard-boiled eggs and beetroot.
For a more elaborate salad, put the vegetables into a glass or silver dish, heaping them high in the centre.
Decorate with sprigs of endive, placing a large tuft at the top.
Round the base place the hard-boiled eggs, cut in quarters, alternately with slices of beetroot.
Finish off with a border of chopped aspic jelly.