Ingredients Jump to Instructions ↓

  1. 5 small beets

  2. 2 potatoes

  3. 1 carrot, peeled

  4. 1/4 cup chopped onion

  5. 1 dill pickle, chopped

  6. 1/2 cup sauerkraut, drained

  7. 3 tablespoons olive oil salt to taste

Instructions Jump to Ingredients ↑

  1. Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.


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