Method:

1. Scrub beets, potatoes, and carrots and place in three separate saucepans. Add enough water to each pan to cover vegetables. Bring to a boil over high heat. Reduce heat to medium-low and cover, leaving lids slightly ajar so steam can escape. Cook for 15 to 25 minutes, or until vegetables can be easily pierced with a fork. (Carrots and potatoes will cook more quickly than beets.) 

2. Drain vegetables in a colander and rinse with cold water until cool. 

3. Cut pickles lengthwise into quarters, then chop into shorter wedges or sticks. Peel potatoes and beets and cut into ø-inch cubes. Cut onion in half and slice thinly. Combine vegetables in a large bowl, add sauerkraut if desired, and mix well. 

4. To make dressing, combine oil, vinegar, mustard, salt, and pepper in a small bowl. Beat with a whisk for 2 minutes. Pour dressing over vegetables and mix well. Garnish with chopped parsley or dill.