Wash the beetroot carefully without piercing the skin. Put in a saucepan of cold water and bring to the boil. Cook for 30-60 minutes depending on the size of the beetroot. They are ready when you can slip a sharp knife easily into the centre.
While the beets are cooking boil the potatoes in salted water until cooked- about 15-20 minutes.
When the beets and potatoes are ready cut into 2cm wedges and place in a large bowl. Add the parsley, mint and spring onions then dress with the vinegar, olive oil, salt and pepper. Toss together.
Set aside to allow the flavours to mingle, then toss again just before serving.