Ingredients for Russian Vinigrette:
2 medium beets (or 2 (14.5 oz) cans of beets , drained)
2 medium potatoes
2 medium carrots
3 medium pickles
1 cun sweet pears
2 Tbsp Sunflower or Olive Oil
Fennel, Parsley finely chopped (about 1/2 cup)

1. In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don’t require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don’t overcook the potatoes.
3. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
4. Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice greens.
5. Mix together all ingredients with the 2nd Tbsp of Sunflower or Olive oil. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.
ENJOY!!!!

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