2 pickled beetroots
2 cooking apples
5 tablespoons mayonnaise
1-2 teaspoons vinegar from beetroots
Peel and dice apples, cut up beetroots and endives. There should be about equal quantities of each. Mix the mayonnaise with vinegar from the beetroots, adjusting the quantity according to taste. Place vegetables in salad bowl and stir in dressing. Serve immediately.