There’s something wonderfully grounding about a bowl of vinaigrette — the kind of salad that feels like it’s been passed from one generation’s table to the next. Earthy beets, tender potatoes, and sweet carrots come together with bright pickles and sauerkraut, creating that unmistakable balance of comfort and sparkle. It’s simple, honest, and quietly beautiful, the sort of dish you make when you want color in winter and a little nostalgia in every bite.

Ingredients:

• salt	to taste
• olive oil	2 tablespoons
• Black pepper	to taste
• sauerkraut	1/2 cup
• potatoes	3 medium
• carrots	2 medium
• white vinegar	1 tablespoon
• small onion	1
• pickles	3 medium
• beets	2 medium

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.