Vegan Russian Vinaigrette Salad (Beet and Sauerkraut)

Ingredients

• 2 medium Beets
• 2 medium Potatoes
• 1 medium Carrots
• 1 cup Sauerkraut
• 1/2 cup Pickles (Dill)
• 1/4 cup Onion
• 3 tablespoons Olive Oil
• 2 tablespoons Apple Cider Vinegar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Place the 2 medium beets, 2 medium potatoes, and 1 medium carrot into a large heavy-bottomed pot. Cover them with water by at least 5.08 cm. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 30-40 minutes, or until the vegetables are easily pierced with a fork. Drain the vegetables and let them cool completely.
2. 2Once cooled, peel the 2 medium beets, 2 medium potatoes, and 1 medium carrot. Dice them into small cubes, about 1.27 cm in size.
3. 3Dice the 1/2 cup of pickles into small cubes, about 1.27 cm in size. Finely dice the 1/4 cup of onion.
4. 4In a large bowl, combine the diced beets, potatoes, carrots, 1 cup of sauerkraut, diced pickles, and diced onion.
5. 5In a separate small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
6. 6Pour the dressing over the ingredients in the large bowl and mix everything together gently until all components are evenly coated.
7. 7Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together.
8. 8Serve the Vegan Russian Vinaigrette Salad chilled.

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