Anya’s Russian Vinaigrette

4 medium cooked beets

4 medium boiled potatoes

2 pickled cucumber

1-2 medium onions

1 cup white or red beans

2 medium boiled carrot

1 medium sliced pickled cabbage (sauerkraut)

I use oil (olive) with vinegar (2/1) and sprinkle with salt, pepper and a bit of sugar to taste.

Cut potatoes, cucumbers, onions and carrots into diamonds shapers. Add sliced pickled cabbage and beans. Cut beets into diamonds and add the sauce. Mix it with other ingredients. Put it into a fridge and leave for an hour until it becomes cold and takes red color from beets.