Russian Vinaigrette Salad (Salad Vinegret)
- 3 beets
- 4 carrots
- 3 medium potatoes
- 10 oz sauerkraut drained
- 6 small pickles or 3 medium ones
- 1 cup boiled beans of your choice (or you can substitute peas)
- 3-4 tbsp sunflower oil or olive oil
- 1/2 cup finely chopped onion
- salt to taste
Boil carrots and potatoes until they are soft in the middle. Boil beets separately until soft in the middle. Let cool and come to room temperature and then peel the carrots, potatoes, and beets.
Dice beets in a separate bowl and drizzle with 1 tbsp of oil and mix well. Dice all other ingredients and put in a separate bowl. Add sauerkraut and beans. Combine the beets with all other ingredients and add the rest of the oil. Salt to taste.
This salad is great when it's left overnight for all the ingredients to intermingle. Serve with fresh parsley or dill as garnish.