Beet Salad

Peel and chop the medium carrots into short sticks.

Gently, scrub the beets, potatoes, and carrots.

Place each of the three vegetables in a saucepan. Pour enough amount of water into each saucepan to cover. Parboil over high heat.

Cover each pan with a lid slightly ajar. Lower the heat to medium-low.

Simmer vegetables for about 15 to 25 minutes until tender. Strain with a colander. Rinse under cold running water. Allow to cool.

Shred pickles into quarters. Cut the quarters into wedges or sticks.

Peel and cube potatoes and beets.

Peel and cut the medium onion in half. Slice thinly.

Blend sauerkraut, onion, potatoes, beet, and carrots in a bowl. Combine very well.

Now start preparing the topping by making a mixture of oil, vinegar, mustard, salt, and pepper in a bowl.

Whisk mixture for 2 minutes then place over vegetables. Mix until well blended.

Decorate with a sprinkle of chopped parsley or dill.