For the potato gratin, first clean all the vegetables well for the salad, peel and cut as indicated in the recipe.
Wash, peel and slice the potatoes.
Brush a medium gratin dish with olive oil.
For the beetle bean puree, pour the canned beetle beans into a colander, rinse and drain very well. Puree finely with a hand blender.
For the glaze, stir all ingredients together and season well.
Layer a layer of light potato slices in the gratin dish, sprinkle peas on top and then pour some of the glaze on top. The next layer is red slices of potatoes, sprinkle peas again with glaze. Continue layering like this until ingredients are used up. The last layer of potatoes should be well covered with glaze. Bake in the oven at 150°C for about an hour until brown.
For the salad marinade, mix all the ingredients for the marinade well with a whisk and add enough water to get the acidity right. Marinate the raw salad just before serving.
Arrange some salad on oblong plates and top with the potato gratin cut into pieces.
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