RUSSIAN VINIGRET SALAD

From Natasha's Kitchen

 

Ingredients:

3 medium beets, trimmed and scrubbed
3 medium potatoes, scrubbed
3 medium carrots, scrubbed
½ c sauerkraut, drained
3 medium pickles, or 20 cornichons
2 T olive oil
2 T white vinegar
1 small onion, minced 
Salt, pepper and dried dill  

 

 

Method:

 

Cut the beets into quarters and bring to a boil in a large dutch oven with the potatoes and carrots.

Meanwhile, rinse the onion in boiling water, drain, and pickle in the vinegar until ready to assemble the salad. 

Check the vegetables for tenderness after 20 minutes.  The potatoes and carrots should be just tender, with some resistance.  The beets may require an additional 20 minutes of cooking.

Drain and rinse the vegetables until cool enough to handle, then peel.

Dice the vegetables and pickles and toss in a large bowl with the olive oil and sauerkraut. 

Add the onion, vinegar, salt, pepper and dried dill, and taste for seasoning.