Beet potato salad

2lbs beets, diced into 1/2 in cubes
2 lbs new potatoes, diced into 1/2 in cubes
1C diced dill pickles (salt brined preferred)
1/2 lb carrots diced
2T Olive oil
2T minced garlic
2T minced dill
2T lemon juice
1/2 C Greek yogurt / mayonnaise / sour cream

* Toss beets, potatoes, carrots with olive oil, salt and pepper.

* Roast beets potatoes and carrots until cooked, tossing with spatula 3/4 way through (maybe 30 minutes total ).  Potatoes and carrots will cook faster.

* Combine all ingredients, adding sour cream to taste

* Serve with beet greens!