Ukrainian Summer Salad

Mince the onion and sprinkled with ½ tsp salt to help soften it and tone down the bite.  Set aside.

Cut root veggies (beets, potatoes, carrots) into 1/2 cubes. 

Steam each root veggie type separately until each is just fork tender. Start with 3 minutes of steaming. Once each is done, put them on a cookie tray so that they cool faster. AVOID doing them all together because they steam at different rates. 

After the root veggies are steamed and cooled, put them in a large bowl and add the minced onions/salt along with pickles, pickle juice, olive oil, garlic, dill, and salt/pepper to taste. 

Toss root veggies and seasonings thoroughly until combined and serve on a bed of lettuce. 

Optional: add blue cheese dressing to each salad for a little extra!