Ingredients2 h 40 m servings 95 cals
- 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.
Per Serving: 95 calories; 6.9 g fat; 8 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 262 mg sodium. Full nutrition
ReviewsRead all reviews 3
Not bad.The only thing is-better to use rich taste sunflower oil. And if you want it to be more colorful cook potato and carrot in another sausepan. When it is cooled cut potato first and mix it...
Family friends would make this all the time! I love this recipe! I add extra dill pickles! YUM!