Scrub all the veg (leave the skin on) and cover in a pot with water. Start the eggs in a separate pot. I boil the eggs for about 8 minutes then run under cold water (make a couple extra to use later).

Boil the veg for about 20 minutes, then check for doneness with a fork. If you can pierce easily it's done. The beets may take a little longer than the taters and carrots.

Remove the cooked veg with a slotted spoon and let cool.

The skin sometimes peels easy with just a little rub of your fingers. You will have nice pink hands.

Sometimes a paring knife works better for peeling. Don't worry, you will still turn pink. Chop everything into bite size pieces.

Toss it up in a bowl.

Don't forget the good stuff. Pickles, eggs and mayo. If you wanna go vegan, skip the egg and use vegannaise instead of mayo.

Mix it all together with a little salt, pepper and fresh herbs if you've got em. Starting to get pretty.

Cover and chill.

Eat it up on some arugula, or however you like.

How to cook pink potato salad

This potato salad is from a book called "Eating for Pregnancy." It's one of our favorite ways to eat beets. A good source of vitamins A and C plus folic acid and fiber.