Preheat the oven to 375F. Line a large baking sheet with foil, parchment paper or a silicone mat. Peel the carrots but leave the potatoes and beets unpeeled; cut the beets in half. Place vegetables onto prepared pan and cover with foil, sealing the pan tightly. Bake in preheated oven until vegetables are fork-tender; about 25 minutes for carrots, up to 45 minutes for beet and potatoes. To cook the beets faster, wrap them individually in foil and seal tightly.

Once the vegetables have cooked, remove them from the oven and cool completely; they will be extremely hot out of the oven! Peel the potatoes and beets and dice into pea-sized pieces. Dice the carrots, pickles and shallot. I used frozen sweet peas and thawed them in hot water; canned peas will also work.

Combine all of the vegetables and dill in a large bowl; add the sauerkraut if desired. Season generously with salt, olive oil and vinegar. Toss all ingredients together until well combined. Refrigerate if not serving immediately.

For a creamy version, use approximately 1/2 to 3/4 cup mayonnaise, plus 2 to 4 tablespoons of sour cream.