Vinigret Salad (Beet Vegetable Salad)

1. 1

   Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.

2. 2

   Reserve 1 cup of liquid to use later and discard the remainder.

3. 3

   Immediately immerse beets in cold water, then peel off skins and discard.

4. 4

   When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.

5. 5

   In a microwave proof dish, add 1 tablespoon water and frozen petite peas.

6. 6

   Cover and microwave on HIGH (full power) for 2 minutes.

7. 7

   Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes.

8. 8

   Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.

9. 9

   Drain peas well before using.

10. 10

    In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.

11. 11

    DRESSING--------------.

12. 12

    In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.

13. 13

    Adjust dressing mixture to taste.

14. 14

    Pour dressing over prepared vegetables and gently fold together to coat.

15. 15

    Cover and refrigerate until ready to serve.

16. 16

    Serve on individual side plates and spoon some of the dressing over.

17. 17

    Salad will keep very well for at least 10 days when covered and refrigerated.

* Per serving · 4 servings · Values may vary.