Venegret. The great Russian Salad

Colorful, healthy, very tasty and a lot of flavor, Russian salad - Venegret.
                  You need: 

  = Beets, cooked (You know how to cook beets. Right? Just place them into the cold water, no salt,  bring them to boil and boil for around 30-40 min, depends on the size of beets. Beets are ready, when the fork goes into the beets easily)
= Potatoes, cooked with the skin on. (Red skin potatoes are the best)
= Cucumbers, pickled-about 1 cup or less (When you buy pickled cucumbers, look for ingredients, as cucumbers, water, salt, vinegar, spices, no artificial colors, flavors or any other preservatives)
= Sweet Peas- 1 can (Look for ingredients as well, as Peas and water only, no salt or sugar)
= Onions
= Sauerkraut - 3 cups
= Cilantro (Coriander, Kinza)
= Sunflower, Safflower, Flax oils to taste.( Organic. Proportion as 1:1:2) I do not suggest Olive oil thou, as it doesn't work well with Venegret.
= Large bowl to mix ingredients
=> Put Sweet Peas and Sauerkraut into the mixing bowl

=> Peel Beets and Potatoes

=> Cut Beets and potatoes on small cubes and add to the mixing bowl

=> Chop Onions and add to the bowl too.

=> Cut Pickled Cucumbers on little pieces and add to the bowl

 => Chop Cilantro and add to the mixture. Cilantro works well with Venegret.

=> Last thing, add Oils to taste. Mix the salad well and taste. If you feel it is not enough add a little bit of more Oils.

=> Replace Venegret to a serving bowl. Enjoy:)

Venegret can be kept in the refrigerator up to 3 days.

            Picture with words:

 "The Universe is nothing without the things that live in it, and everything that lives,eats." Jean Anthelme Brillant-Savarin