Beets boiled and once cool, peel and cut into thin strips. Carrots also cut into very thin strips, put in a saucepan, pour water enough to cover them, and sauté 5 minutes, then drain. At the bottom of a large bowl apricot jam diluted with vinegar and add the mustard and salt. Beets and carrots are placed in a bowl and stir so as to be rolled out well in the mix. Salad transferred to a serving plate and garnish with sprigs herbs.