Servings
Ingredients
- 2 beets
- 4 small potatoes
- 2 small carrots
- 3 small dill pickles
- 1/4 cup vegetable oil
- 2 tbsps champagne vinegar, or red wine vinegar
- salt to taste
- 3 green onions, chopped
Directions
Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
Place the diced pickles in a bowl with beets, potatoes, and carrots. Drizzle with olive oil and vinegar and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
