Ingredients:

• 4 tablespoons mayonnaise
• 4 medium size potatoes (boiled; diced)
• 1 carrot (boiled; diced to pea size)
• 1/2 cup peas (boiled(
• 2 cucumber pickle (diced to pea size)
• pinch of salt
• pinch of blackpepper

Recipe:

Mix all the ingredients together. Adjust the amount of mayonnaise and spices to taste. If desired, use canned or frozen peas. Drain the canned peas well. If using frozen peas, you only need to cook them for 3-4 minutes in boiling water. You can add boiled eggs or salami for a richer taste.

Ingredients:

• 2 beets (one red and one golden)
• 1 pear (peeled, cored, and quartered)
• 1 tablespoon sugar
  
• 1 teaspoon butter
  
• 2 tablespoons goat cheese
• walnuts (as much as you want)
• olive oil
• balsamic vinegar

Tarif: Recipe:

1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then peel and cut in to cubes.
2. While cooking the beets, in a skillet, heat the butter until it is bubbling. Add the pear slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly. Add the sugar and continue to cook until sugar has melted and started to caramelize. Pear slices should be tender.
3. Take the caramelized pears to a plate and place the walnuts in the same skillet and toast them over medium-low heat.
4. Toss the beets with as much olive oil and vinegar desired. Place the beets to a salad bowl and top with goat cheese crumbs, caramelized pears and walnuts.