Step 1

Place beets in pot, cover with water and bring to boil

Step 2

Boil beets for 20 minutes, add potatoes and carrots and boil 10 minutes more

Step 3

Cover the pot and let stand at room temperature overnight

Step 4

Listicle: Rachael Ray 6-Quart Covered Stockpot Wipe peels off the beets, peel potatoes and chop beets, potatoes and carrots

Step 5

Combine in a bowl with onions, garlic pickles, brine, dill and parsley

Step 6

Add chickpeas, dress salad with good olive oil and season with salt and pepper

Step 7

Make a boat of lettuce leaves and fill with chilled salad