Or vinaigrette, as you wish, another summer favorite.
Vinegret
refreshing and nutritious beet salad
Ingredients
- 3 potatoes medium-large
- 3 beets medium-large
- 3 carrots medium-large
- 4 pickles small-medium, fresh and crisp
- 1/2 red onion
- 1 cup sweet peas fresh, canned or frozen
- 1/4 cup sauerkraut drained
- 1/4 cup unrefined sunflower oil see notes
- 2-3 Tablespoons pickle juice/brine
- salt and pepper to taste
Instructions
- In a médium-large stockpot, boil peeled beets for 1 hour or so.
- In a separate medium stockpot, boil potatoes with skin (see notes) and carrots for 30 minutes. Test with fork for doneness. Avoid over-boiling.
- Drain vegetables and cool at room temperature. Once fully cooled, remove potato skins and dice all.
- Dice pickles and fine dice onion.
- In a large bowl, combine all ingredients including peas and sauerkraut.
- Add oil and pickle juice/brine.
- Season with salt and pepper to taste.
- Chill well before serving.
Notes
Leaving skin on potatoes during boiling helps to keep their shape better for dicing.
Unrefined sunflower oil is traditionally used in vinegret for its distinct flavor, when combined with cold vegetables and sauerkraut balancing out perfectly, but you may opt for refined sunflower oil or even olive oil.
Including chopped, fresh dill is optional.
