2 medium beets
2 medium potatoes, peeled
3 carrots
1/2 cup sauerkraut, drained
1/2 cup dill pickles, diced
1 tbsp olive oil, extra to style
1/2 inexperienced apple, diced
1/2 tbsp apple cider vinegar
salt to style
1. Carry two pots of water to a boil. In a single pot, gently boil the beets till they are often pierced with a fork, about 20 minutes; within the different, gently boil the potatoes till you possibly can pierce with a knife with little resistance, about 10 minutes. Individually, steam the carrots till softened, about 8 minutes. Pressure and rinse the greens and permit to chill. As soon as cool, peel and cube the beets into 1/2″ chunks, utilizing rubber gloves you probably have them. Cube the potatoes and carrots into 1/2″ chunks.
2. Mix the greens with the sauerkraut, dill pickles, oil, apple, and vinegar in a big stain-resistant bowl, and blend collectively together with your palms or a big spoon till the whole lot is shiny crimson. Season with salt and olive oil to style. This salad will hold for as much as per week and tastes higher the next day.
*** For Olivier salad, omit the beets, olive oil, apple, and vinegar; exchange with 1/2 cup diced ham, 1/2 cup hard-boiled eggs, 1/2 cup cooked peas, 1/4 cup cooked crawfish tails, and 1/4 cup mayonnaise.
