Russian Beet Salad

1. 1

   Boil the beet, carrots, and potatoes in one pot with the skins on. The beet takes about an hour and a half to cook. Potatoes take about half an hour. Carrots take about 15 minutes. Check if vegetables are done by piercing with a knife or fork. A knife should easily go through the beet.

2. 2

   Peel and cube the vegetables. Mix them in a large bowl. Mince the onion and add to the bowl.

3. 3

   Cube the pickles one by one and add them to the bowl until the desired amount of pickles is added. 10 oz is an approximate amount.

4. 4

   Add sauerkraut to the bowl in small amounts until the desired amount of sauerkraut is achieved. Same deal as pickles. Note: Russian sauerkraut has carrots in it and no fennel seeds. If Russian sauerkraut is not available, use regular sauerkraut.

5. 5

   Add the beans and the oil to the bowl. I prefer to used boiled beans instead of canned, but that adds an extra step.

6. 6

   Mix and refrigerate for a few hours, overnight preferably. Serve cold.

* Per serving · 4 servings · Values may vary.

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