Ukrainian Beet Salad

Begin by submerging beets into a substantial container and enveloping them with water. Place the pot on high heat to induce a rolling boil, then gradually decrease the intensity of the heat to a moderate-low setting, cover the pot, and allow it to gently simmer for approximately 20 minutes. Next, add carrots and potatoes into the pot and continue boiling for an additional 10 minutes. Remove the pot from the heat source and keep it covered, allowing it to rest for 8 hours or overnight.

After the resting period has elapsed, carefully remove the beets, carrots, and potatoes from the pot and cut them into uniform, small pieces. Transfer these vegetable pieces to a large serving container. Combine the diced vegetables with chopped onion, frozen peas, finely sliced pickles, a drizzle of olive oil, a pinch of salt, and a few grinds of pepper. Finally, garnish the dish with a sprinkle of fresh parsley before presenting it to your guests.