Beet Salad (Vinegairette)

Mingle home

2 medium-large beets, cooked and diced

2 medium-large potatoes, cooked and diced

2 medium-large carrots, cooked and diced

¾-cup sauerkraut

2 large dill pickles, diced

1 small Sweet onion finely minced

salt, ground black pepper, to taste

2 Tablespoons light oil, avocado or your preference

2 Tablespoons pickle juice

2 to 3 Tablespoons fresh dill minced

Cook the Whole beets in boiling water or roast the beets until tender, slip skins and dice when cooled

Cover the unpeeled potatoes and peeled carrots with cold water, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.

Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets and use a butter knife to peel off the skin from the and potatoes.

Dice potatoes, beets, carrots, and pickles finely, so that they are about the same size. Finely mince the onion.

Lightly drain the sauerkraut. If the sauerkraut has really long pieces, you can chop it.

You can adjust the amount of vegetables to your taste preference. Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper and add dill.

Whisk the oil and pickle juice well and pour over salad, stir well, store in the refrigerator.

Keeps well for days.

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