• 1 bunch beets
  • 1 pound carrots
  • 6-8 potatoes
  • 1 onion
  • 1 large cucumber (or 4 pickles)
  • 6 tablespoons oil
  • juice of 1-2 lemons
  • 1 1/2 teaspoons salt


Peel and wash beets, carrots, and potatoes. Keep whole. Place beets on bottom of 6-8 quart pot. Place carrots on top of beets and cover generously with water. Cook for 1 hour. Add whole potatoes and cook for additional hour or until tender.

Dice cooked vegetables. Add diced onion and diced cucumber. Add juice of lemon and salt to taste. Toss thoroughly. Refrigerate until ready to serve. Serves 8-10.