1. Wash the beets, potatoes, and carrots. 2. Boil the beets separately until tender (they take longer, about 1 hour). Let cool, peel, and dice into small cubes. 3. Boil the potatoes (about 20 minutes) and carrots (about 15 minutes) together until just tender. Cool, peel, and dice. 4. Dice the pickles into small cubes. 5. Peel and finely chop the onion. 6. Lightly squeeze excess liquid from the sauerkraut if it’s very juicy. 7. In a large bowl, gently mix the diced beets, potatoes, carrots, pickles, sauerkraut, and onion. 8. In a small bowl, whisk together the olive oil and white vinegar. 9. Pour the dressing over the salad and mix gently so the beets color everything evenly. 10. Add salt and pepper to taste. 11. Let the vinaigrette rest in the refrigerator for at least 20–30 minutes so the flavors meld. SERVING IDEAS: - Finish with a drizzle of olive oil and a sprinkle of fresh dill for a clean, elegant look. - Add a small side of rye bread or dark sourdough. - Add a few thin rings of red onion on top for brightness. - Vinaigrette tastes even better after resting for a few hours.

   1. Mix sugar with eggs. Add melted butter, milk, and flour, and knead the dough. Divide the dough into 2-3 parts and freeze 40 min. 2. Take the dough out of the freezer, grate it using a coarse grater. Spread the crumbs in a thin layer on a baking sheet lined with parchment paper. 3. Bake in at 365°F 15 min or until lightly golden-brown. 4. Chop the walnuts. 5. In a large bowl: mix the baked crumbs with boiled condensed milk and nuts. 6. Form pinecones using a goblet, preferably one with a tapered shape, wetting the glass with water to prevent sticking. 7. Arrange on a plate and sprinkle with powdered sugar.