Colorful Root Vegetable Salad with Creamy Dressing

Instructions

1. 1

   Cut the roasted beets, boiled potatoes, and steamed carrots into bite-sized cubes.

2. 2

   Slice the cucumber thinly and finely chop the red onion and parsley.

3. 3

   In a large mixing bowl, combine the roasted beets, boiled potatoes, steamed carrots, sliced cucumber, and red onion.

4. 4

   In a small bowl, mix the mayonnaise with the salt and black pepper to create a creamy dressing.

5. 5

   Pour the creamy dressing over the vegetables and gently toss until everything is evenly coated.

6. 6

   Sprinkle the chopped parsley over the salad for a fresh finish.

7. 7

   Serve immediately or chill in the refrigerator for 30 minutes before serving for a colder salad.