Ensalada Rusa (Peruvian Mixed Vegetables Salad)

Begin by making the dressing. Pour all the ingredients into a bowl. Mix well. Let dressing stand for 1 hour.

One at a time, quickly boil or steam the first seven vegetables so they remain firm or al dente. Cook these separately because they each have different cooking times. (Do not cook the red onion or celery.) Drain vegetables and let cool for about one hour.

After an hour, mix all cooked vegetables, except for diced beets, and the raw onion and celery. Add the dressing, little by little, to the vegetables to achieve the consistency you want. Once you have done this, you can add salt to taste.

To serve, line a bowl or shallow dish with leaves of lettuce, pour on the mixed vegetables, then top with the diced beets. Refrigerate until ready to eat.