2 med red/waxy potatoes, well scrubbed (about 12 ounces total)
2 med carrots, peeled and cut crosswise in half (about 7 ounces total)
2 med beets, scrubbed well (about 10 ½ ounces; see headnote)
1 cup canned white beans, such as navy or cannellini, drained and rinsed
½ cup sauerkraut, drained
⅓ cup diced dill pickles
½ cup chopped red onion
2 tablespoons extra-virgin olive oil
2 ½ tablespoons distilled white vinegar
¼ teaspoon kosher salt
3 tablespoons fresh dill sprigs, for garnish

Place the potatoes and carrots in a deep saucepan and the beets in a separate deep saucepan. Add cold water to cover each by about an inch and bring to a gentle boil over medium heat. Reduce the heat to medium-low, cover and cook until the vegetables can be pierced with a skewer or paring knife. (They are best cooked until slightly underdone since they will continue to cook as they cool.) Remove the carrots with a slotted spoon after about 10 minutes. Drain the potatoes and beets once they are done, about 25 minutes for the potatoes and 45 minutes for the beets. Refrigerate until cool.

Use your fingers and/or a paring knife to remove the peel from the beets, then cut the vegetable into ½ -inch dice. Peel and dice the potatoes the same way. Dice the carrots. Combine the potatoes and carrots, plus the beans, sauerkraut, pickles, onion, oil, vinegar and salt in a large bowl and toss to incorporate. Gently fold in the beets.

To serve, garnish each portion with dill sprigs.