Russian vinaigrette salad (vinegret salad)

Step 1

Thoroughly wash and clean beets, carrots and potatoes. You can peel all the vegetables in advance, or proceed with the vegetables unpeeled to preserve nutrients.

Step 2

Prick each vegetable a few times with a fork. Place all vegetables in large pot, and enough water to cover. Bring to a boil and continue cooking for 20-30 mins, until they are easily pierced with a fork. Let vegetables cool to room temperature.

Step 3

When cooked vegetables are cool enough to handle, do your best to peel them (potatoes will peel easily, beets a little less so, and carrots will likely be the hardest to peel), but don't worry if some skin remains. Chop them finely, into ½"-1" cubes, and mix them in a large bowl.

Step 4

Finely chop onion, and add to bowl with cooked vegetables.

Step 5

If using sauerkraut, add to bowl as is. If using pickles, chop finely and add to the rest of the vegetables. Mix well.

Step 6

Stir together vegetable oil, lemon juice and salt. Season salad with dressing, mixing to ensure all vegetables coat well.

Step 7

Let rest in refrigerator for 1.5 to 2 hours. Taste, and adjust seasonings if necessary.