Bring a large pot of water to boil, adding 1 T. (5 g) of kosher salt. Scrub the beet, potato, and carrot but do not peel. Add them to the boiling water and boil until tender when pierced with a fork. The carrots might only take 10 minutes; the beet could take 45. Remove each vegetable when cooked and set aside to drain and cool.

Rub off or peel the skin and dice the vegetables, adding them to a large bowl.

Wash and slice the green onion and add it to the bowl with the capers. Chop up the pickles and add them. Whisk together 2 T. of oil and pickle juice and add, tossing to coat. Add salt and pepper. Taste. Add additional oil or pickle juice if needed for dressing. The salad should be nicely coated but not slick or oily. Serve as is or over greens.

I have also made this with green beans instead of the potatoes. I cooked the green beans just until cooked through (about 10 minutes) and then rinsed in cold water so they didn't overcook. Delish!

To serve it as photographed above, line a platter with butter lettuce and pile each vegetable separately on top. Whisk the capers, pickles, caper juice, oil, and pickle juice together and pour over when serving. Top with salt and pepper.