Ingredients:

• 4 beetroot (around 450g/1lb, peeled and cut into cubes
• 2 carrots (260g/9ozs), peeled and cut into cubes
• 2 potatoes (250g/8.8ozs), peeled and cut into cubes
• 1 red onion, finely diced
• 1 apple, cut into cubes
• 1/2 cup roughly chopped pickles (I used hot and spicy pickles)
• 100ml/3.5ozs. sour cream
• 3 tablespoons pickle juice
• Salt and pepper to season
• 3 tablespoons Red Apple Balsamic 
• 3 tablespoons Miller's Blend EVOO

Instructions:

Boil the beetroot, carrot and potatoes in separate pots and cook until tender but not mushy. Cool completely. You can do this step a day ahead of time. Gently mix with the onion and apple in a bowl.

Whisk the sour cream, pickle juice, Red Apple Balsamic, and Miller's Blend EVOO together and dress the vegetables in this. The cream will turn pink. Season with salt and pepper and serve.