1. Wash the beets, potatoes, and carrots. 2. Boil the beets separately until tender (they take longer, about 1 hour). Let cool, peel, and dice into small cubes. 3. Boil the potatoes (about 20 minutes) and carrots (about 15 minutes) together until just tender. Cool, peel, and dice. 4. Dice the pickles into small cubes. 5. Peel and finely chop the onion. 6. Lightly squeeze excess liquid from the sauerkraut if it’s very juicy. 7. In a large bowl, gently mix the diced beets, potatoes, carrots, pickles, sauerkraut, and onion. 8. In a small bowl, whisk together the olive oil and white vinegar. 9. Pour the dressing over the salad and mix gently so the beets color everything evenly. 10. Add salt and pepper to taste. 11. Let the vinaigrette rest in the refrigerator for at least 20–30 minutes so the flavors meld. SERVING IDEAS: - Finish with a drizzle of olive oil and a sprinkle of fresh dill for a clean, elegant look. - Add a small side of rye bread or dark sourdough. - Add a few thin rings of red onion on top for brightness. - Vinaigrette tastes even better after resting for a few hours.

   1. Wash and boil the potatoes and carrots in their skins. Let them cool. 2. Hard‑boil the eggs. Let them cool. 3. Wash, dry, and slice the mushrooms. 4. Peel and finely dice the onion. 5. Sauté the mushrooms and onion in a heated pan with oil over medium heat. Season with salt and pepper, remove from heat, and let cool. 6. Peel the potatoes, carrots, and eggs. 7. Grate the potatoes on a coarse grater. 8. Dice the pickled cucumbers into small cubes. 9. Grate the carrots on a coarse grater. 10. Set aside the yolk of one egg, and dice the remaining eggs. 11. Grate the cheese and the reserved egg yolk on a fine grater, then mix them together. ASSEMBLY 12. The salad can be assembled in a springform ring or in a tall bowl. - 1st layer: Spread out the potatoes, press down slightly with a spoon (gently!), and spread with mayonnaise. - 2nd layer: Add the fried mushrooms with onions. - 3rd layer: Add the pickled cucumbers. - 4th layer: Add the grated carrots. Press everything down slightly and spread with mayonnaise. - f5th layer: Add the chopped eggs. Press down and spread with mayonnaise. - 6th layer: Add the grated cheese mixed with the egg yolk. 13. Cover the salad with plastic wrap and refrigerate for at least 30 minutes. 14. Remove the plastic wrap. If you assembled the salad in a ring, remove the ring before serving. Decorate the salad to your liking and serve.