Ingredients

The following ingredients have 4 Servings
  • 1 medium red beet, (boiled & diced)
  • 1 medium yellow potato, (boiled & diced)
  • 1 carrot, (boiled & diced)
  • 4 cups water
  • 15 oz organic red kidney beans, (1 can)
  • 2 kosher dill pickles, (diced)
  • ½ red onion, (chopped)
  • ½ cup sauerkraut
  • 2 tsp sea salt
  • 1-2 Tbsp extra virgin olive oil
  • fresh dill, (for garnish)

Instruction

  • Place beet, potato, and carrot into a medium-sized pot and fill it up with 4 cups of water. Over medium heat, boil for 60 minutes or until fork-tender. Take out vegetables on a plate and let cool completely.
  • Drain and rinse red kidney beans. Add to a big bowl.
  • Peel and cube beets, potato, carrots, pickles, and red onion. Add to the bowl.
  • Add 1/2 cup of sauerkraut.
  • When ready to serve, mix with sea salt and extra virgin olive oil to taste.
  • Garnish with fresh dill (optional).