Vinegret - Winter Beet and Sauerkraut SaladFoodista
2 beets (medium)
2 medium potatoes
2 medium carrot
1/2 cup sauerkraut (fermented cabbage)
1/2 can green peas (~200 g or 7 oz canned)
1/2 onions (medium)
2 tablespoons canola oil (or sunflower)
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1Place the beets into one pot, and potatoes and carrots into another. Add enough cold water to both pots to completely cover the vegetables. Bring to boil, and simmer until vegetables are tender. Check for desired tenderness periodically by piercing with a fork. Carrots will be done first, in about 30 minutes, then potatoes in about 40 minutes. Beets will take about an hour or longer, depending on size. Take each vegetable out of the pot when done and let cool.
2Peel the skin off beets, carrots, and potatoes.
3Chop beets, carrots, potatoes, and pickles into small cubes. Mince the onion.
4Store-bought canned sauerkraut often has too much vinegar in it and tastes very sour. To remove the excessive sour taste, briefly rinse it in a strainer under cold running water, then let it sit in the strainer until water drips off. A better alternative is to buy sauerkraut at a Russian grocery store, or use homemade sauerkraut (recipe to come soon).
5In a large serving bowl, mix beets with 1 tbsp sunflower oil. Stir to coat well. Then add carrots, potatoes, pickles, sauerkraut, green peas, and onion. Add the remaining 1 tbsp of oil and mix well.
PER SERVING *
|Calories180Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.