Place the beet and the eggs in a saucepan covered with salted water to taste. After 13 mins remove the eggs. Boil until tender the beet usually, 30-45 minutes (depending on the size of the beets).
Dice the tomato , bell pepper, cooked eggs and beets. Slice the carrot and onion.
Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Let it cool down.
Boil the carrot for 2 mins.
Mix the dressing ingredients
Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.
Combine remaining ingredients; pour over salad and toss to coat. gently stir together. Cover and refrigerate for at least 2 hours; serve!