Vinegret salad with beetroot and pickles

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A bright, earthy salad of beetroot, potato and pickles tossed in sunflower oil: simple, old-fashioned and wonderfully refreshing.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Beetroot – 3
• Potatoes – 3
• Carrot – 1
• Pickles – 3
• Sauerkraut – 150 g
• Red onion – 1/2
• Sunflower oil – 3 tbsp
• Dill – 1 handful
• Salt – to taste
• Black pepper – to taste

Method

Boil the beetroot, potatoes and carrot until tender and dice them.
Mix with chopped pickles, sauerkraut and red onion.
Dress with sunflower oil, dill, salt and pepper.
Chill briefly before serving.