Russian Vinaigrette Salad

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1. 1Step 1: In a medium pot, boil beets for 1 hour or until they can easily be pierced with a knife. Or use canned beets, which don't require any cooking. Peel beets before cooking, which is much easier than peeling them after boiling.
2. 2Step 2: In a separate pot, boil potatoes and carrots for about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
3. 3Step 3: Drain the vegetables and refrigerate or let them stand until they cool to room temperature or cooler.
4. 4Step 4: Peel the skins from the potatoes, beets, and carrots, then dice the pickles, beets, potatoes, and carrots, and finely dice the onion. Place the diced beets in a separate bowl.
5. 5Step 5: Mix the beets with the first 1 Tbsp of sunflower oil separately, so that the beet coloring doesn't get on the other ingredients as much.
6. 6Step 6: Mix together the beets and the rest of the ingredients with the second 1 Tbsp of sunflower or olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.