Russian Vinaigrette Salad

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