Directions:

• Wash the beets, carrot, and potatoes then transfer to a large pot and cover with cold water. Leave the skins on so the vegetables hold their shape better.
• Bring the pot to a boil. Then simmer over medium heat for about 25-40 minutes until they are easily pierced with a knife. The cooking time will depend on the size of your vegetables. Ideally, the carrot will be done first then the potatoes and beets. I cooked mine for about 45 minutes then the beets for an additional 15 minutes (they were huge). When vegetables are tender remove from the water and set aside to cool.
• Meanwhile, finely dice the pickles and onion. Drain and rinse the beans and place all of these ingredients into a large mixing bowl (chopped onion, pickles, and kidney beans).
• When the cooked vegetables (beets, potatoes, and carrot) are cool enough to handle, peel the skins off and chop them into even-sized pieces (about 1/4" cubes). Add to the pickle and onion mixture.
• To make the Vinaigrette dressing combine the salt, black pepper, and sunflower oil and season salad with dressing, mixing to ensure all vegetables are coated.
• Let the vinaigrette salad rest and develop color. Cover the mixing bowl with a lid or plastic wrap and refrigerate it for at least two hours or overnight. To serve, give the salad a good stir to revive the vinaigrette dressing again.