Tangy Russian Root Vegetable Salad

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1. 1Step 1: Thoroughly wash and clean beets, carrots and potatoes. You can peel all the vegetables in advance, or proceed with the vegetables unpeeled to preserve nutrients.
2. 2Step 2: Prick each vegetable a few times with a fork. Place all vegetables in a large pot, and add enough water to cover. Bring to a boil and continue cooking for 20-30 minutes, until they are easily pierced with a fork. Let vegetables cool to room temperature.
3. 3Step 3: When cooked vegetables are cool enough to handle, do your best to peel them (potatoes will peel easily, beets a little less so, and carrots will likely be the hardest to peel), but don't worry if some skin remains. Chop them finely, into 1/2-1 inch cubes, and mix them in a large bowl.
4. 4Step 4: Finely chop onion, and add to bowl with cooked vegetables.
5. 5Step 5: If using sauerkraut, add to bowl as is. If using pickles, chop finely and add to the rest of the vegetables. Mix well.
6. 6Step 6: Stir together vegetable oil, lemon juice and salt. Season salad with dressing, mixing to ensure all vegetables coat well.
7. 7Step 7: Let rest in refrigerator for 1.5 to 2 hours. Taste, and adjust seasonings if necessary.