Step 1

If you decided to make your salad with white beans (that is how I like it, and it would be an authentic version); You have to cook the beans prior to salad making. You can cook them in a pressure cooker or on a cooktop.The night before, set white beans to soak overnight with a splash of lemon and a pinch of salt. In the morning, using a mesh strainer, rinse thoroughly under running water. Set aside covered with a cotton towel.

Step 2

If using a pressure cooker, cook according to your device specifications. On the cooktop, add soaked beans to a pot, add water (should be about 2 inches above the beans). Cover with a lid, bring it to a boil, lower the heat, and cook for about 2 hours.

Step 3

Beetroot. Preheat the oven to 400°F. Wash beetroots. Wrap each beetroot into parchment paper first and then in foil. Place the beets on a baking sheet. Roast for 50 to 60 minutes.Remove from the oven and set aside to cool.

Step 4

While beets are cooking wash and scrub potatoes and carrots. Add potatoes to a large pot and fill it with water. The water level should be about 2 inches above the potatoes. Cover with a lid, bring potatoes to boil, continue cooking on medium heat.

Step 5

10 minutes later, add whole carrots into the same pot and continue cooking for another 20 min, or until vegetables are tender***.

Step 6

Drain and rinse all the vegetables under cold water to stop the cooking process, and set them aside on a large plate to cool completely. Peel the skins from the potatoes, beets and carrots.

Step 7

Finely dice beets and place them in a separate bowl. Add 2 tbsp of lemon juice first, mix well; then add 1 tbsp of olive oil and mix well.

Step 8

Dice pickles, potatoes, carrots into fine cubes and combine them in a large mixing bowl with sauerkraut, beans (if using), salt, black pepper, and the remaining tablespoon of olive oil. Mix well.

Step 9

At last, add beets. Do the salt and pepper check. Add additional if needed.

Step 10

Serve cold or room temperture****