Russian Sweet & Sour Beet Salad
2 cups of sauerkraut, preferably homemade
1 large beet
1 cup frozen green peas
1 small red onion, diced
2 tbsp minced dill
2 tbsp olive oil
1 tsp umeboshi vinegar
Wash the beet and cooked whole and unpeeled in a pot of water to cover. When soft, take out and put under cold water so that the skin comes off easily. Let it cool down and dice.
Blanch peas in boiling water for 30 seconds, take out and place on a plate to cool down.
Before mixing all the salad ingredients, decide if you want the colors to blend in and become all purple like a beet, or if you want them to be more distinctive. In the latter case, add a little olive oil to each ingredient individually, then mix together. Otherwise just mix all the ingredients in a bowl and refrigerate for a couple of hours to acquire better taste.