Russian beetroot and potato salad

Bring a large pot of water to a boil, and cook beetroots until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.

Place the diced pickles in the bowl with beetroots, potatoes and carrots. Drizzle the oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with spring onions. Chill completely before serving.