Beet and Potato "Vinaigrette" Salad

Ingredients:

• 1-2 medium beets
• 3-4 medium potatoes
• 1-2 carrots
• 6-7 pickles
• 1 can of peas
• Vegetable oil
• Salt and pepper to taste

Directions:

1. Put potatoes (with skin) and carrots together into one pot.
2. Add enough water to cover the vegetables and bring to a boil.
3. Cook until tender when tested with a knife (about 15-20 minutes).
4. In another pot, cook the beets (about 30 minutes).
5. When cool enough, peel the beets, potatoes, and carrots.
6. Cut the beets, potatoes, carrots, and pickles; add to a large mixing bowl. Drain and add the peas.
7. Add enough vegetable oil (olive, or canola) (until desired consistency) and salt and pepper to taste. Mix well and serve.