- 3 medium beets
- 2 medium carrots
- 2 large potatoes
- 6 medium dill pickles
- 1/4 cup red onion, finely chopped
- 1/2 cup sweet peas
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
We are going to start by preparing the vegetables to be boiled. I like to peel the beets first. In a medium pot transfer beets and cover them with water. Let it boil on medium heat for about an hour. Make sure it has enough water during cooking time. If needed add more boiling water.
In a separate pot bring to a boil carrots and potatoes for about 30 minutes. Vegetables are cooked when a knife can go smoothly through them. Be careful not to overcook potatoes otherwise they will become mushy.
After all the vegetables are cooked thoroughly, drain and set them aside to cool.
When the vegetables are cool enough to handle, start chopping beets, potatoes, and carrots so they can be about the same size. Have the chopped vegetable in a large bowl. Dice the pickles also the same size as the cooked vegetables. Important tip: for a better taste I used paper towel to drain the excess of pickled water. Add diced pickles to the bowl.
Add the remaining ingredient: sweet peas, salt, pepper, and olive oil.
Mix well and refrigerate until ready to serve. This salad is good to be made in advance as well, it keeps fresh and flavorful for days if stored in the refrigerator. Enjoy!