Dairy-Free Vinegret (Russian Beet Salad)

Ingredients

• 2 medium Beets
• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Pickled cucumbers (dill pickles)
• 1/2 cup Sauerkraut
• 1/4 cup Red onion
• 3 tablespoons Olive oil
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Boil the beets, potatoes, and carrots until tender (about 30-40 minutes).
2. 2Let the vegetables cool, then peel and dice them into small cubes.
3. 3Dice the pickled cucumbers and red onion into small pieces.
4. 4In a large bowl, combine the diced beets, potatoes, carrots, pickled cucumbers, sauerkraut, and red onion.
5. 5In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
6. 6Pour the dressing over the salad and mix well.
7. 7Garnish with fresh dill and serve chilled.

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