Ingredients: 2 (14.5 oz) cans of beets (drained) 3 medium potatoes 3 medium carrots 1/2 cup sauerkraut, drained 2 Tablespoons Capers 2 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Champagne Vinegar 1 small onion, finely chopped (optional) Sprig of parsley for garnish Instructions: Peel potatoes and carrots to remove skins. Boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Drain the vegetables let them stand until they cool to room temperature. Dice, beets, potatoes, carrots and finely dice onion (optional). Mix together vegetables and the oil and vinegar. Refrigerate until ready to use. When ready to serve garnish with capers and parsley
