Vinegret Salad (Russian Beet Salad)
Here is another classic Russian or Ukrainian salad. It is a great way to get more sauerkraut into your diet, as well as beets, which are excellent for digestive health. It makes a delicious light meal, or a salad course in a larger meal.
Potatoes (Yukon gold or red)
Peas (canned or frozen)
You will need roughly equal quantities of beets, potatoes, carrots, sauerkraut, pickles, and peas by volume. You will need roughly half as much onion.
Cook the beets, potatoes, and carrots, until a sharp knife pierces easily. Take care not to overcook the potatoes. For the carrots and potatoes, you can boil or steam them (I prefer steaming). For the beets, you can boil, steam, or roast them (I prefer roasting).
If using frozen peas, steam until bright green, about 2 minutes. If using canned peas, drain them.
Allow vegetables to cool, then peel them. Dice potatoes, beets, carrots, and pickles into 1/4 inch cubes.
Dice onion finely. Mix potatoes, beets, carrots, peas, pickles, sauerkraut, and onion well. Add enough olive oil to coat well, and mix thoroughly.
Serve and enjoy! This dish keeps very well in the fridge.