Russian Vinaigrette Recipe with Beets and Sauerkraut

• Vegan
• Gluten free

• Produce

  • 3 Beets, medium
  • 3 Carrots, medium
  • 1 Onion, finely chopped (about 1/2 cup, small
  • 3 Potatoes, medium

• Canned Goods

  • 1/2 cup Sauerkraut

• Condiments

  • 3 Pickles, medium

• Oils & Vinegars

  • 2 tbsp Sunflower or olive oil
  • 1 tbsp White vinegar

Found on natashaskitchen.com

Ingredients

• 3 medium beets (or 2 (14.5 oz) cans of beets, drained)
• 3 medium potatoes
• 3 medium carrots
• ½ cup sauerkraut, drained
• 3 medium pickles
• 2 Tbsp sunflower or olive oil
• 1 Tbsp white vinegar
• 1 small onion, finely chopped (about ½ cup)

Directions

• In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which dont require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
• In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Dont overcook the potatoes.
• 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.
• Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
• 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.