by Caitlin Saniga
- 1 pound assorted golden, red and chioggia beets, scrubbed and greens removed
- 1 pound assorted golden, red-skin and purple potatoes, cut into 1-inch chunks
- 1 can kidney beans, rinsed and drained
- 1/2 cup sauerkraut
- 1 teaspoon salt
- 2 tablespoons olive oil
- fresh torn dill for garnish
Place the beets in a baking dish with enough water to fill the dish about 1/4 inch deep. Cover with foil. Place in the oven and roast 40 to 45 minutes, or until the beets are easily penetrated with the tip of a knife. Remove from the oven, and allow to cool in the covered baking dish. Cut away the ends of the beets and slip off the skins. Cut the beets into 1-inch chunks.
Meanwhile, bring a medium pot of salted water to a boil. Add the potatoes, and cook 10-15 minutes, or until they are easily penetrated with the tip of a knife. Strain the potatoes, and combine with the beets. Add the sauerkraut, salt and olive oil, and stir to combine. Garnish with fresh torn dill.
Recipe adapted from: Vera’s Cooking