- 4 potatoes, or more to taste
- 4 carrots, or more to taste
- 3 beets, or more to taste
- 1/2 cup finely chopped onion
- 2 tablespoons apple cider vinegar
- 1/2 cup frozen peas
- 1 tablespoon sunflower seed oil
- 1 tablespoon dill
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
- Place onion in a large bowl and cover with vinegar; set aside.
- Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.