Russian Vinaigrette Recipe with Beets and Sauerkraut
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
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 Tbsp sunflower or olive oil
- 1 Tbsp white vinegar
- 1 small onion (finely chopped (about 1/2 cup))
Steps
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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, much easier than peeling them boiled.
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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.
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Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
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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.
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Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
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Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.
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