Vinegret

Boil beets, potatoes and carrots in a pot of water until tender when pierced with a knife. Cut the carrots and potatoes out earlier as they finish sooner.

Peel and dice boiled vegetables into small 1 cm cubes. Let cool.

Toss diced vegetables with dill pickles, sauerkraut, red onion, green peas, vegetable oil, salt and black pepper. Chill before serving.