Mom s Russian Potato Salad

5 small beets

2 potatoes

1 carrot, peeled

¼ cup chopped onion

1 dill pickle, chopped

½ cup sauerkraut, drained

3 tablespoons olive oil

salt to taste

Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.