Cut the turnip into thick slices and then into strips and then dice. Cover with vegetable stock and simmer gently! Not too soft and not too firm, approx. 15 - 20 minutes, check!
Drain the pieces and then make a dressing with the shallot cut into rings, spices and green cucumber and the chopped piri piri pods.
Mix with the beetroot pieces and season with salt and pepper!
A pinch of Knofi, and 1 teaspoon of Dijon mustard, possibly more, and 1 tablespoon of Mirael Whip Balance.
For your own taste, add the preferred spices that are important when preparing the potato salad!