Ingredients:
Beans – 200 gr
Carrots – 2 pcs.
Beets – 3 pcs.
Sauerkraut – 200 g
Vegetable oil to taste
Vinaigrette is a quite famous salad. But this salad has many different variations. Someone likes to add potatoes and more salted cucumber. Some might like green peas and onions. All options are good in their own way, and I’m sure they taste just as good as each other.
I want to share with you the one that works best for my family. It’s just as delicious and healthy. Shall we begin?
We wash the beans thoroughly and soak them in boiling water for at least 3 hours, ideally overnight. We wash the vegetables under running water, rinse off the soil, they should be clean when boiling. Next, we put the vegetables in a pot and pour water, the water should cover them completely. While boiling, you can add water, if its quantity decreases. In the same way we put boiling beans.
When the vegetables are ready, take them out of the pot and let them cool. Do the same with the beans: drain the water, rinse and cool.
Peel carrots and cut into cubes.
We send the beans.
Peel the beets and the same dice and add to the salad.
Thoroughly mix. In this form (without sauerkraut and vegetable oil) salad can be stored in the refrigerator longer.
Before serving, add sauerkraut to the salad. If the sauerkraut is quite sour, it can be washed in water, squeezing out the excess water. Taste and season with vegetable oil, add salt and pepper. And the salad is ready!
Bon appetit! Om!
Cooking time 90 minutes.
