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Vinegret Salad

This Russian Vinaigrette Recipe with beets and sauerkraut is a “staple” of Russian/Ukrainian cooking. It's also a beautifully vibrant salad.

Prep
Cook
Serves 12people
Ingredients
3
medium beets (or 2 (14.5 oz) cans of beets , drained)
3
medium potatoes
3
medium carrots
1/2
cup sauerkraut, drained
3
medium pickles
2
tablespoons sunflower or olive oil
1
tablespoon white vinegar
1
small onion, finely chopped (about 1/2 cup)
Directions
1.
In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, which is much easier than peeling them boiled.
2.
In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
3.
Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler). Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
4.
Mix beets with 1st tablespoon of sunflower oil separately, so that the beet coloring will not get on the other ingredients as much. Mix together beets and the rest of ingredients with the 2nd tablespoon of sunflower or olive oil and 1 tablespoon of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.

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