Vinegret (Beetroot Salad)
Boil the beet separately for 50–60 minutes, and the potatoes and carrot in their skins for 20–25 minutes until tender. Cool and peel. Cut the beet into cubes about 1 cm in size and toss with half of the oil so it does not stain the remaining vegetables. Cut the potatoes, carrot, and pickles into the same-sized cubes, and finely chop the onion. Squeeze the sauerkraut dry and, if it is long, cut it into shorter pieces. Mix all the vegetables with the peas and the remaining oil, and season with salt to taste. Let the vinaigrette stand for 15 minutes so the flavors combine.
Ingredients
- ✓Beetroot
- ✓Potatoes
- ✓Carrots
- ✓Pickled cucumbers
- ✓Sauerkraut
- ✓Canned green peas
- ✓Onion
- ✓Sunflower oil
- ✓Salt
How to cook
- 1
Boil the beet separately for 50–60 minutes, and the potatoes and carrot in their skins for 20–25 minutes until tender.
- 2
Cool and peel.
- 3
Cut the beet into cubes about 1 cm in size and toss with half of the oil so it does not stain the remaining vegetables.
- 4
Cut the potatoes, carrot, and pickles into the same-sized cubes, and finely chop the onion.
- 5
Squeeze the sauerkraut dry and, if it is long, cut it into shorter pieces.
- 6
Mix all the vegetables with the peas and the remaining oil, and season with salt to taste.
- 7
Let the vinaigrette stand for 15 minutes so the flavors combine.
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