Ingredients:
- 4 small pre-cooked beets
- 4 medium potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1/2 large onion, finely chopped
- 1 can (15 oz) kidney beans
- 4-5 pickles (dill or sour)
- 1-2 tablespoons pickle juice
- 2-3 tablespoons vegetable oil (sunflower or olive oil)
- Salt and pepper to taste
Instructions:
1. Place the diced potatoes and carrot in a pot of boiling water. Cook them together until they are tender. This usually takes about 20-30 minutes.
2. Once cooked, drain the diced potatoes and carrot and add them in a large salad bowl
3. Peel and dice the pre-cooked small beets into small, uniform cubes. Place them also into the salad bowl and also add the finely chopped onions.
4. Dice the pickles and add them as well together with 1-2 tablespoons of pickle juice.
5. Add the drained and rinsed kidney beans to the mixture.
6. Finally add the vegetable oil as well salt and pepper. Mix everything gently but thoroughly.
9. Cover the salad and refrigerate for at least 2 hours, or overnight if possible. This allows the flavors to meld.
10. Enjoy this classic and memorable dish. Tastes best with fresh bread and sausages.