Vinegret

🔥 Prep

• Wash and peel the 2 beetroots, 2 potatoes, and 1 carrot; cut them into chunks suitable for boiling.
• Peel and finely chop the 1 onion.
• Slice the 2 pickles into small dice.
• Measure out 2 tbsp of oil.

🔥 Cook

• 1. Place the beetroots, potatoes, and carrot in a large pot; add enough water to cover; Bring to a boil over high heat.
• 2. Reduce heat to medium-low and Simmer for 30-40 minutes until the vegetables are fork‑tender.
• 3. Drain the vegetables and let them Cool to room temperature, then Peel (if not peeled before) and Dice into ½‑inch cubes.
• 4. While the vegetables cool, Peel and Finely chop the 1 onion; Slice the 2 pickles into small dice.
• 5. Combine the diced beetroot, potato, carrot, chopped onion, and pickles in a large mixing bowl.
• 6. Drizzle the 2 tbsp of oil over the mixture and Toss gently to coat evenly.
• 7. Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving.

🔥 Serve

• Transfer the vinegret to a chilled serving bowl and garnish with a few extra pickle slices if desired.
• Serve cold as a side dish alongside rye bread or as a light lunch.