Vinegret

Ingredients

• Beets 2 medium (400 g)
• Potatoes 3 medium (330 g)
• Carrots 2 medium (170 g)
• Pickled cucumbers (brined) 3 medium (150 g)
• Sauerkraut 150 g
• Onion 1 small (60 g)
• Unrefined sunflower oil 3 tbsp
• Salt to taste

Instructions

1. 1

   Put the unpeeled beets in a pot of water, bring to a boil and simmer until a knife slides in easily, 50-60 minutes.

2. 2

   In a separate pot, boil the unpeeled potatoes and carrots until tender, 20-25 minutes. Cool all the vegetables completely, then peel them.

3. 3

   Cut the beets into 1 cm cubes, put them in a large bowl and toss with 1 tbsp of the oil so they stain the other vegetables less.

4. 4

   Cut the potatoes, carrots and pickles into 1 cm cubes and finely chop the onion.

5. 5

   Squeeze the sauerkraut to remove excess brine and chop it if the strands are long.

6. 6

   Add everything to the beets, pour over the remaining oil, season with salt and mix gently.

7. 7

   Chill for 30 minutes before serving.