For the colorful Georgian-style beet salad, steam beets in their skins until soft, then peel.
Peel parsnips and carrots and steam until soft. Chop herbs, wash young onions and cut into rings.
Mix the steamed vegetables with half of the herbs and spring onions, as well as with cream and mayonnaise.
Season with salt and pepper. Leave to infuse for a few hours in the refrigerator.
Serve beet salad Georgian style at room temperature sprinkled with the remaining herbs and green onions.
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