Vinegret — beetroot and sauerkraut salad

Vinegret — beetroot and sauerkraut salad. Raw beetroot, Raw peeled potato, Raw carrots.

Natasha Kravchuk — adaptation

25 + 60 min · 6

Ingredients

• 450 g Raw beetroot
• 450 g Raw peeled potato
• 300 g Raw carrots
• 100 g Weigh after draining
• 150 g Weigh after draining
• 28 g Sunflower oil
• 15 g Distilled white vinegar
• 80 g Raw onions

Preparation

1. Boil the beetroot in water until tender, about 45–60 minutes. In another pan, cook potatoes and carrots for 20–25 minutes. Drain, cool completely and dice the vegetables.
2. Drain the sauerkraut and pickles. Chop the pickles and onion finely. Mix with the cooked vegetables.
3. Dress with sunflower oil and vinegar. Cover and refrigerate for 30 minutes before serving.