Olya'S Russian Beet Salad

• 4 potatoes, or more to taste
• 4 carrots, or more to taste
• 3 beets, or more to taste
• 1/2 cup finely chopped onion
• 2 tablespoons apple cider vinegar
• 1/2 cup frozen peas
• 1 tablespoon sunflower seed oil
• 1 tablespoon dill
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

1. Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
2. Place onion in a large bowl and cover with vinegar; set aside.
3. Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.

potatoes, carrots, beets, onion, apple cider vinegar, frozen peas, sunflower seed oil, dill, salt, freshly ground black pepper

Taken from www.allrecipes.com/recipe/240186/olyas-russian-beet-salad/ (may not work)