In a large pot of cold salted water, place the peeled and cubed potato and bring to a boil. Cook until potatoes are tender, about 15 – 20 minutes.
In a separate large pot of cold salted water, place the washed beetroot and bring to a boil. Cook until beetroot is tender, about 30-40 minutes depending on the size of your beetroot. When it is cool, peel and dice.
Blanch or steam your green beans, cauliflower and sliced zucchini (if you don’t like waterlogged zucchini, it is fantastic steamed – and doesn’t go soggy post-cooking either, which is perfect for this kind of room-temperature salad).
Arrange neatly on a platter, sprinkle over dressing, and serve cold or at room temperature with a handful of fresh parsley and coriander over.
Place all ingredients into a screw-top jar and shake vigorously until combined. Taste for seasoning and adjust.