Remove the root and stem from the beets, then place the beets in a medium pot and add enough water to cover by an inch. Bring to a boil, cover, reduce heat to low, then simmer until tender (about 20-30 minutes).

Meanwhile, cut your potato(es) into ¾-inch dice (or leave whole if using baby potatoes). Place in a separate pan, add enough water to cover by an inch. Salt the water, bring to a boil, reduce heat to a simmer and continue cooking until tender (about 8-10 minutes).

Trim the woody ends from the asparagus, then slice stalks on a bias into 1-inch long pieces (leave the tips intact).

For the final 2 minutes of potato cooking time, add the asparagus and peas. Drain everything in a colander and set aside to steam dry.

Next, place a frying pan over medium heat. Rub the chicken with 1 tablespoon of olive oil, a generous pinch of smoked paprika, and a little salt and pepper. Add chicken to the frying pan and cook for 10 minutes, turning after 5 minutes, until golden brown and cooked through. Remove chicken onto a clean plate to cool.

While the chicken is cooking, mix the yogurt, cottage cheese, Dijon, vinegar, and a pinch of black pepper together in a large serving bowl. Chop the cornichons, capers, dill, and anchovies (if using) very fine, then add to the bowl and mix to combine.

Stir in the potatoes, asparagus, and peas. Taste and add additional seasoning if desired.

Peel the beets, dice into ¾-inch pieces, then gently fold into the salad. Overmixing will dye your entire salad purple.

Slice the chicken and pile on top of the salad, dust with extra smoked paprika if desired.

Serve immediately or store in the refrigerator up to 2-3 days.