5 medium potatoes

6 medium beets

5 medium carrots

1 cup of frozen green peas

1 bunch of fresh dill-weed  or 1 tea spoon of dry dill-weed

Salt to taste

1 jar of Claussen mini Kosher Dill Pickles or any other deli dill pickles from refrigeration area. Pickles from non-refrigerated supermarket shelf tend to have preservatives.




  1. Boil beets until half done
  2. Add potatoes and carrots to the same pot and cook until beets, potatoes and carrot are done
  3. Blanch frozen peas in boiling water and rinse with cold water, cool on ice
  4. Let beets, potatoes and carrot cool down after they are done
  5. Peel veggies and cut them in cubes
  6. Add cooled green peas
  7. Add fresh chopped dill-weed or dry dill-weed
  8. Chop pickles in very small pieces, at least twice smaller than veggie cubes
  9. Add salt and black pepper to taste


Enjoy the beet salad chilled. It is even better the next day.


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