Boil beet until fork-tender about 45 minutes. Let it cool.
Boil carrot and potato until fork-tender about 25-30 minutes. Let it cool. Chop peeled carrot, beet, potato. Add chopped vegetables, canned peas, chopped scallions into a salad bowl.
Drizzle on the salad olive oil. Season with salt, to taste. Optionally add sauerkraut and chopped pickles. Mix it. Enjoy your meal!!!