Place the Beet, Potato and Carrot in separate pots of salted water and simmer until each is tender when pierced with a fork (beets may take 40–60 minutes, potatoes and carrots about 20–30 minutes depending on size).
Drain and cool the vegetables until they can be handled, then peel and dice them into uniform 1/2-inch pieces.
Drain the Canned Green Peas and pat dry; finely dice the Dill Pickle and coarsely chop the Sauerkraut (squeeze out excess liquid if very wet).
Finely chop the Red Onion and, if you prefer a milder bite, rinse it briefly under cold water and drain.
In a large bowl gently combine the diced beets, potatoes and carrots with the peas, pickles, sauerkraut and onion.
Whisk together Unrefined Sunflower Oil and Pickle Brine in a small bowl (start with about 3 tablespoons oil to 1–2 tablespoons brine), then pour the dressing over the salad and toss to coat evenly.
Season to taste with Fine Salt and freshly ground Black Pepper, fold in most of the chopped Dill, reserving a little for garnish.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld; taste again before serving and adjust oil, brine, salt or pepper as needed, then sprinkle the remaining dill on top.
