Vinigret Salad Beet Vegetable Salad

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It took me 5 years to develop this recipe. This is an excellent vegetarian salad but does take some time to make.

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Steps

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Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker.

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Cook until just tender.

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Reserve 1 cup of liquid to use later and discard the remainder.

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Immediately immerse beets in cold water , then peel off skins and discard.

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When beets are cooled , slice the beets into 1 / 4 inch thick slices.

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Then cut again into 1 / 4 inch strips.

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Then cut into about 1 inch lengths.

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In a microwave proof dish , add 1 tablespoon water and frozen petite peas.

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Cover and microwave on high for 2 minutes.

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Stir and continue to microwave covered on high for an additional 2 minutes.

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Drain peas and immediately add about 6 ice cubes and cover with cold water , set aside and let cool.

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Drain peas well before using.

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In a large mixing bowl , add sliced beets , grated carrots , dill pickles , onions , celery , apples , sauerkraut , red kidney beans , petite peas and gently mix together.

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Dressing--------------.

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In a mixing bowl , combine sugar , lemon juice , olive oil , red wine vin.

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Ingredients

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water, red beets, tiny peas, carrot, dill pickle, onion, celery rib, red apples, sauerkraut, canned red kidney beans, granulated sugar, lemon juice, extra virgin olive oil, red wine vinegar, beet juice, prepared horseradish