If you decided to make your salad with white beans (that is how I like it, and it would be an authentic version); You have to cook the beans prior to salad making. You can cook them in a pressure cooker or on a cooktop.The night before, set white beans to soak overnight with a splash of lemon and a pinch of salt. In the morning, using a mesh strainer, rinse thoroughly under running water. Set aside covered with a cotton towel.
If using a pressure cooker, cook according to your device specifications. On the cooktop, add soaked beans to a pot, add water (should be about 2 inches above the beans). Cover with a lid, bring it to a boil, lower the heat, and cook for about 2 hours.
vegetable prep**
Beetroot. Preheat the oven to 400°F. Wash beetroots. Wrap each beetroot into parchment paper first and then in foil. Place the beets on a baking sheet. Roast for 50 to 60 minutes.Remove from the oven and set aside to cool.
While beets are cooking wash and scrub potatoes and carrots. Add potatoes to a large pot and fill it with water. The water level should be about 2 inches above the potatoes. Cover with a lid, bring potatoes to boil, continue cooking on medium heat.
10 minutes later, add whole carrots into the same pot and continue cooking for another 20 min, or until vegetables are tender***.
Drain and rinse all the vegetables under cold water to stop the cooking process, and set them aside on a large plate to cool completely. Peel the skins from the potatoes, beets and carrots.
CHOP, CHOP, CHOP
Finely dice beets and place them in a separate bowl. Add 2 tbsp of lemon juice first, mix well; then add 1 tbsp of olive oil and mix well.
Dice pickles, potatoes, carrots into fine cubes and combine them in a large mixing bowl with sauerkraut, beans (if using), salt, black pepper, and the remaining tablespoon of olive oil. Mix well.
At last, add beets. Do the salt and pepper check. Add additional if needed.
Serve cold or room temperture****
Notes
**There are several ways you can cook your vegetables. They can be baked, boiled, or steamed. You can choose the most comfortable method, but whichever way you cook them, be sure they are not overcooked!***Check the readiness of your vegetables with a knife. A knife should easily go through potatoes. Do not overcook your vegetables.****It is best to set the salad in the fridge for an hour or so before serving so it cools a bit.