Vinigret Salad (beet Vegetable Salad)

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 4 cups water
• 3 large red beets, scrubbed and cooked,reserve 1 cup of liquid
• 3/4 cup frozen tiny peas
• 1 tablespoon water
• 1 medium carrot, peeled and grated (about 6 inches long)
• 1 cup dill pickle, diced
• 1 small onion, finely chopped
• 1 large celery rib, chopped small
• 2 large red apples, peeled,cored and cubed 1/2 inch
• 2 cups canned sauerkraut (with wine)
• 12 fluid ounces canned red kidney beans, drained
• 1 tablespoon granulated sugar
• 1 tablespoon lemon juice, freshly squeezed
• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 3/4 cup beet juice, reserved
• 4 tablespoons prepared horseradish

Recipe

• 1 cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.
• 2 reserve 1 cup of liquid to use later and discard the remainder.
• 3 immediately immerse beets in cold water, then peel off skins and discard.
• 4 when beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
• 5 in a microwave proof dish, add 1 tablespoon water and frozen petite peas.
• 6 cover and microwave on high (full power) for 2 minutes.
• 7 stir and continue to microwave covered on high (full power) for an additional 2 minutes.
• 8 drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.
• 9 drain peas well before using.
• 10 in a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.
• 11 dressing--------------.
• 12 in a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.
• 13 adjust dressing mixture to taste.
• 14 pour dressing over prepared vegetables and gently fold together to coat.
• 15 cover and refrigerate until ready to serve.
• 16 serve on individual side plates and spoon some of the dressing over.
• 17 salad will keep very well for at least 10 days when covered and refrigerated.