Винегрет — Russian Beet and Vegetable Salad

Винегрет is Russia's most beloved cold salad, and it happens to be naturally fasting-compatible.
The combination of earthy beets, sour pickles, tangy sauerkraut, and hearty potatoes is deeply
satisfying. It keeps for days and tastes better on day two.

FASTING LEVEL: Fast With Oil (for strict oil-free days, dress the salad with sauerkraut brine or pickle juice instead of oil)

SERVINGS: 6
TIME: 1 hour (mostly hands-off boiling time)

INGREDIENTS:
- 3 medium beets
- 4 medium potatoes
- 2 large carrots
- 200 g sauerkraut, lightly drained
- 3 pickled cucumbers (brined, not vinegar pickles), diced
- 1 can (400 g) kidney beans or white beans, drained and rinsed
- 1 medium onion, finely diced
- 3 tablespoons sunflower oil
- Salt and black pepper to taste

METHOD:
1. Boil beets, potatoes, and carrots separately (or together if you do not mind the colour bleed) until each is fork-tender. Beets take 40-60 minutes, potatoes and carrots about 25 minutes. Drain and cool completely.
2. Peel all boiled vegetables and cut into small, even cubes (roughly 1 cm).
3. In a large bowl, combine cubed beets, potatoes, carrots, sauerkraut, diced pickles, beans, and onion.
4. Dress with sunflower oil, salt, and pepper. Toss gently.
5. Refrigerate for at least 30 minutes before serving to allow flavours to meld.

NOTES:
- The beans are a common and traditional addition in many households, especially during fasting. They add protein and substance.
- Toss the beets with a little oil separately first if you want the other vegetables to keep their distinct colours.
- Some cooks add a splash of pickle brine to the dressing for extra tang.
- Vinegret keeps well in the fridge for 3-4 days. Make a big batch.

NUTRITION (per serving, approximate):
Calories: 260 | Protein: 8 g | Carbohydrates: 42 g | Fat: 7 g | Fibre: 8 g