This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.
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; protein 1.3g; carbohydrates 8g; fat 6.9g; sodium 261.9mg.