Vinegret Salad

Ingredients

• 2 beets, boiled and diced
• 2 potatoes, boiled and diced
• 2 carrots, boiled and diced
• 1 cup sauerkraut, drained
• 3 dill pickles, diced
• 1/2 red onion, finely diced
• 1 cup canned peas, drained
• 4 tbsp sunflower or olive oil
• 1 tbsp vinegar
• Salt and black pepper

Instructions

1. 1Boil beets, potatoes, and carrots separately until tender, then cool and dice into small cubes.
2. 2Combine the diced vegetables with sauerkraut, pickles, red onion, and peas in a large bowl.
3. 3Drizzle with oil and vinegar, season with salt and pepper, and toss gently to combine, keeping the beet color from bleeding too much by mixing just before serving.
4. 4Chill briefly and serve as a side dish.

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