Vinegret (beet salad)

Ingredients

• Beetroots
  390 g

  164 kcal
• Carrot
  300 g

  96 kcal
• Potato
  360 g

  277 kcal
• White cabbage, sauerkraut
  200 g

  46 kcal
• Salted cucumber
  150 g

  20 kcal
• Canned green peas
  240 g

  96 kcal
• Sunflower oil
  17 g

  153 kcal

Preparation Steps

1. Boil the beets, carrots and potatoes, then cool.
2. Peel and dice the beets, carrots, potatoes and pickles.
3. Rinse the sauerkraut, chop if needed and add to the vegetables.
4. Drain the peas and add them to the salad.
5. Dress with the oil and mix.
6. Sprinkle with herbs before serving.