Boil all the vegetables whole and unpeeled - the potatoes and carrots in one pot and the beets in another - until they are just tender or easily pierced with a knife. Drain, cool and remove the skins. Dice and place in large bowl.
Dice the pickles and add to the bowl then drizzle oil and vinegar over the mixture. Chop the spring onions and add to the salad. Add salt to taste, mix all together and chill.