Prep. time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
Difficulty: 2 out of 5
Serve: 8
Ingredients: 3 medium beets 3 medium potatoes 3 medium carrots 1/2 cup sauerkraut, drained 3 medium pickles 3 Tbsp sunflower oil 1 small onion, finely chopped
Preparation:
In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. 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 let them stand until they cool to room temperature. Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Mix together all ingredients with sunflower oil. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.
Chef tips:
This salad is great for parties because you can make it a day ahead. It tastes even better the next day.
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