Red Beet Salad

1 1/2 cups beets
1 1/2 cups potatoes
1 1/2 cups carrots
1 1/2 cups dill pickle (Can substitute any dill vegetable such as dill cauliflower)
1/2 cup raw onion
1/2 cup fresh dill (Can substitute dry dill weed if fresh is not available)
2 tbsp sauerkraut juice (Can substitute other sour liquid such as vinegar)
1 clove garlic

Finely chop and simmer beets, potatoes and carrots in a pot with water for approximately 10 minutes or until cooked (but not mushy). Cooking time depends on size of chopped vegetables. Drain and cool.

Chop remaining vegetables and dill. Toss with cooked vegetables. Add sauerkraut juice.

Chill thoroughly. This will marinate as it sits.

Lois' Tips

1.  Don't be afraid to experiment.

2. Keep the water that you cook your vegetables in. It is full of vitamins and can be used for soup stock.

3. Try to substitute vegetables that are in season for some of your favorite recipes. For example, if it is too early for potatoes, substitute carrots.

4. "Ruta Moose" Cook cubed rutabaga and potatoes together. Mash and add butter and nutmeg.

5.  Use local substitutes. Use vinegar instead of lemon juice. Use local honey or maple syrup instead of sugar.