Salad with Beetroot and Potatoes

Boil the potatoes. Cool them, peel them and cut them. Transfer them to a large bowl. Top grate cleaned beetroot. Sprinkle with finely chopped green onions and garlic. Sprinkle to taste with salt and pepper and pour in balsamic vinegar and olive oil. Slightly confused and a cool stand for half an hour before holding. This salad is a great appetizer for brandy.