If using fresh beets, boil them for about 1 hour, until tender and easily pierced with a knife or fork. If using canned beets, simply drain them.
3 medium beets
Boil the potatoes and carrots in a separate pot until tender, about 30 minutes. Do not cook them with the beets, or everything will turn pink. Be careful not to overcook the potatoes, they should hold their shape when diced.
3 medium potatoes, 3 medium carrots
Drain the cooked vegetables and let them cool completely before peeling and chopping. Chilling them in the fridge for a while makes them much easier to dice neatly.
Peel and dice the beets, potatoes, and carrots into small cubes. Dice the onion and pickles into similar sized pieces.
1 small yellow onion, 3 pickles
To keep the beets from staining the other vegetables, toss the diced beets separately with 1 tablespoon of the olive oil.
3 tablespoons olive oil
In a large bowl, combine the potatoes, carrots, beets, onion, pickles, drained peas, kidney beans if using, and sauerkraut. Add the remaining 2 tablespoons of olive oil and the vinegar, season with salt and black pepper, and mix gently until combined.
1 cup canned peas, ½ cup canned kidney beans, ½ cup sauerkraut, 1 tablespoon white vinegar, salt, black pepper
Refrigerate until ready to serve. Garnish with chopped green onions, extra sauerkraut, or herbs, if you like.
green onions
