Vinegret

Ingredients

• 3 beets
• 3 potatoes
• 2 carrots
• 3 pickled cucumbers, diced
• 200 g (1 cup) sauerkraut
• 1 small onion, finely chopped
• 3 tbsp sunflower oil, unrefined if you can find it
• Salt and pepper

Method

1. Boil or roast the beets, potatoes and carrots in their skins until tender. Cool and peel.
2. Dice everything into small, even cubes.
3. Toss the beets with a little of the oil first so they don’t stain everything pink.
4. Combine with the rest of the vegetables, oil, salt and pepper.

Tip. A fixture of every Russian Lenten table.