Russian Hearty Beet and Potato Salad

This is a traditional Russian beet salad (Called "vinegret in Russian) with a healthier twist. Instead of using regular potatoes, I use sweet potatoes. Its a salad I grew up with, and it reminds me of my childhood. This colorful salad was usually served at all the "events": weddings, engagements, funerals, birthdays. The recipe calles for Russian Sunflower oil. The reason for this, is the Russian sunflower oil is unrefined and has a unique flavor that is crucial to the salad. It can be found at any European store, and at most asian markets. I reccomend cooking the veggies a day prior to making the salad because it is important that they cool completely before they are cut or mixed into the salad.

Russian Vinegret
1 Large Beet
2 Carrots
1 Sweet Potato
1/2 Sweet Onion
1 cup chopped Pickles (or more, I like to have alot of pickles)
1/2 can peas (optional)
3/4 cup beans (optional: I like to use garbanzo beans or red beans, but its up to u)
About 2 Tbsp Russian Oil
Salt and Pepper to taste
Sprinkle of Stevia (only a TINY bit)

1) To speed up cooking time, cut the beet into 4 even pieces and if your carrots are large, snap them in half to fit into your pot.
2) Steam beet and carrot till cooked, but not mushy. If you dont have a steamer, simply cook in a small pot with the water sligthly lower than the veggies (they should not be completely submerged).
3) Test the beet with a knife every once in awhile to see if it is cooked through. Do not over cook.
4) Peal and chop up a sweet potato into 1/4inch cubes. Place on a plate and drizzle with water and sprinkel with salt.
5) Cover and cook in microwave for about 2 1/2 minutes till cooked through but not mushy.
5) Once cooked, drain the water and let the all veggies cool completely. U can place them in the fridge to speed up the process.
6) Peel and Chop up the cooled beet and carrot into the same size pieces as you chopped the potato.
7) Chop up the rest of the veggies.
8) Mix together oil,stevia, salt and pepper, and pour over salad..