Gluten-Free Russian Beetroot Salad (Vinegret)

Instructions

1. 1Place the 2 medium Beets, 2 medium Potatoes, and 2 medium Carrots into a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 30 to 40 minutes, or until fork-tender. Drain the vegetables and let them cool completely. Once cool, peel the beets, potatoes, and carrots, then cut them into 1.27 cm cubes.
2. 2In a large bowl, combine the cubed beets, potatoes, and carrots. Add the 0.5 cup Dill pickles, which should also be cut into 1.27 cm cubes, and the 0.5 cup Sauerkraut. Add the 0.25 cup Red onion, finely chopped.
3. 3In a separate small bowl, whisk together the 3 tablespoons Olive oil, 1 tablespoon Red wine vinegar, 0.5 teaspoon Dijon mustard, 0.5 teaspoon Salt, and 0.25 teaspoon Black pepper until well combined.
4. 4Pour the vinaigrette mixture over the ingredients in the large bowl. Gently stir everything together until all the vegetables and pickles are evenly coated with the dressing.
5. 5Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld together.