Beet and Potato Salad

Begin by filling a large container with water and placing it on the stovetop over high heat, waiting for it to reach a rolling boil. Next, add the beets to the boiling water and continue cooking until they become soft and easily pierced with a fork, typically taking around 30 minutes.

In a separate vessel, bring another pot of water to the same boiling point and add the potatoes and carrots. Continue cooking these vegetables until they too become tender, usually taking about 20 minutes.

Drain the cooked beets, potatoes, and carrots in a colander and allow them to cool down to room temperature. Once cooled, carefully remove the skins from each vegetable.

Cut the cooked vegetables into bite-sized pieces and place them in a large serving dish.

Then, add the diced pickles to the bowl with the beets, potatoes, and carrots. Drizzle a generous amount of olive oil over the mixture, followed by a splash of vinegar, stirring everything together to coat the vegetables evenly.

Finally, sprinkle some salt over the salad and top it off with a few chopped green onions. Refrigerate the mixture until it has chilled completely before serving.