Steps
- Boil 3 medium peeled beets in water for about 1 hour, until easily pierced with a knife.
- Meanwhile, boil 3 medium potatoes and 3 medium carrots in a separate pot for about 30 minutes, until tender but firm. Drain all the vegetables and cool.
- Peel the potatoes and carrots, then dice all the cooked vegetables. Toss the beets with half of 2 tablespoons of sunflower oil.
- Add the potatoes, carrots, 3 medium diced pickles, ½ cup of drained sauerkraut, and 1 small finely chopped onion. Toss with the remaining oil and 1 tablespoon of white vinegar. Chill.