‘Mother-in-Law’ Beet Salad

Bring a large pot of lightly salted water to boil. Add the quartered onion. Boil the beets, carrots, and potatoes until they are fork tender, removing each when it is done to prevent overcooking. Discard the onion. Cool the cooked vegetables; cut into small cubes. Toss with the pickles, garlic and enough olive oil to moisten. Season to taste with salt and pepper. Refrigerate a few hours before serving to allow the flavors to meld. Garnish with chopped parsley.