Russian Vinaigrette Recipe with Beets and Sauerkraut
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes
- 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)
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.
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.
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.