Beet Salad (Vinaigrette)

Instructions:

1. Put unpeeled potatoes, carrots in a pot with water. Cook approximately 30 minutes or until knife smoothly pierces them. Potatoes usually cook faster than carrots. If the potatoes are cooked, take them out and continue boiling the carrots. Meanwhile place unpeeled beets in another pot with water. Cook approximately 60 minutes or until knife smoothly pierces them. When the vegetables are cooked, let them cool down before peeling.
2. Peel potatoes, carrots and beets.
3. Cube cooked potatoes.
4. Cube cooked carrots.
5. Cube cooked beets.
6. Cube pickled cucumbers.
7. Add all ingredients into a bowl, except onion. Mix well.
8. Fine chop onion. Salad will last longer in the fridge if kept without onion.
9. Add salt and chopped onion and then pour olive oil. Mix well.
10. Serve with main dish.