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Scrub the beets clean, cut in halves, and boil in water for about 40-45 minutes, or until fully cooked.
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Peel the carrots, chop into 2-3 pieces each, and add them in a separate pan with water. Bring to a boil and cook for 30-35 minutes, or until soft.
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Boil the unpeeled potatoes in a pot of salted water until tender.
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Once all the veggies are cooked, peel the potatoes and beets, and chop each vegetable into a small, equal size dice (about 1 cm).
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Chop the pickles, trying to retain the same size as the rest of the vegetables.
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Mix the smashed garlic cloves with the mustard, vinegar, and slowly add the olive oil until you get a creamy dressing,
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Drizzle the vinaigrette over the warm vegetables, and mix lightly.
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Add salt, pepper, and lots of fresh dill. Taste and adjust the seasoning if needed.