Unfreeze squid fillet in cold water, dip in hot water for 3-6 minutes, clean from the membranes, bathe, put in salted boiling water and cook for 5 minutes. Cool and cut into thin stripes across the fibers.

Cook beet in peel, cool, peel and cut into cubes.

Slice carrot and potatoes, simmer and cool.

Mix prepared vegetables, dress with oil, add peeled and chopped cucumbers, green peas, salt and dissolved citric acid.

Mix the vinaigrette with squids.