Vinegret

Name: Vinegret
Ingredients: 500 g beets; 500 g potatoes; 300 g carrots; 150 g sauerkraut; 150 g salted cucumbers (or pickled cucumbers); 100 g onion; vegetable oil; salt

Vinegret is a classic and beloved salad made from boiled vegetables. It's a dish that many people know and love. If you'd like, you can also add canned green peas, as well as a little mustard for an extra kick.

Ingredients:

500 g beets
500 g potatoes
300 g carrots
150 g sauerkraut
150 g salted cucumbers (or pickled cucumbers)
100 g onion
vegetable oil
salt

How to cook vinegret

Boil the beets for 1–2 hours until tender (you can also roast the beets in the oven, wrapped tightly in foil). Let cool.

Boil the potatoes and carrots for 30–40 minutes until tender. Let cool.

Peel the beets and dice them into cubes.

Peel the potatoes and dice them into cubes.

Peel the carrots and dice them into cubes.

Dice the cucumbers into cubes as well.

Peel the onion and finely chop it. If desired, pour boiling water over the onion and let it sit for 2–3 minutes to mellow the sharpness, then drain.

Combine all the ingredients in a bowl.

Season with salt, drizzle generously with oil, and mix well. Refrigerate for 1–2 hours to let the salad meld together. If you'd like the vegetables to keep their individual colors, toss the beets with the oil first, then add the remaining ingredients and mix gently. Personally, I love the fully "stained" version of vinegret — when everything soaks up the beet color — so I mix all the ingredients together at once.