Bring a large pot of water to boil. Add in carrots, potatoes, and beets. Boil for 30 minutes, or until you can pierce the veggies easily with a fork. Drain the veggies and set them aside to cool at room temperature.Note: Potatoes and carrots typically cook faster than beets. You may need to remove them a little early.
Remove the skin from the potatoes, beets, and carrots.
Dice the veggies into small cubes.
Stir the veggies to combine and season with salt and oil to taste. Serve and enjoy!