Ingredients
6
6 servings
- •5 small beets
- •2 potatoes
- •1 carrot, peeled
- •¼ cup chopped onion
- •1 dill pickle, chopped
- •½ cup sauerkraut, drained
- •3 tablespoons olive oil
- •salt to taste
Instructions
- Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.
Nutritional Facts
Per 6 servings
- Calories: 95
- Carbohydrate: 8g
- Fat: 7g
- Fiber: 2g
- Protein: 1g
- Sugar: 5g
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