Beet and Sauerkraut Salad
Servings: 6 -8
Author: Julia Frey of Vikalinka
2 cups sauerkraut
2 beets boiled or roasted
1 red onion small
2-3 medium potatoes boiled
1 medium tart apple
4 medium dill pickles
3 tbsp extra virgin olive oil
salt and pepper to taste
Put unpeeled potatoes in a pot filled with water and bring to a boil, then cook for approximately 15 minutes until fork tender. It's important that the vegetables are cooked yet firm. Boil unpeeled beets for approximately 40-45 minutes depending on the size in a separate pot. Cool until safe to handle, then peel and dice the potatoes and grate the beets.
Dice the red onion, pickles and the apple and set aside.
Take the sauerkraut out of the liquid it's packed in and drain well by squeezing out the liquid with clean hands.
In a large bowl combine sauerkraut, diced potatoes, onions, apple, pickles and grated beets, then dress with the olive oil, taste and add salt and pepper if necessary as the pickles and sauerkraut contain quite a bit of salt already.
Chill the salad to allow the flavours to meld for an hour.