Ingredients

• 1 pound beets
• 1 pound carrots
• 1 pound potatoes
• 1 onion , minced
• 1 , 8 ounce
• 2 large dill pickles , diced
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 tablespoon chopped fresh parsley , Optional

Instructions

1. 1 Place beets into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Add carrots and potatoes; boil for 10 more minutes. Remove from the heat and leave the pot covered, 8 hours to overnight.
2. 2 Peel and dice beets, carrots, and potatoes into small, even pieces. Place vegetables into a large bowl. Stir in onion, peas, pickles, olive oil, salt, and pepper. Garnish with parsley before serving.

Nutrition per serving