Vinaigrette with Beans and Sauerkraut
Salads • Russian
Description
Vinaigrette with Beans and Sauerkraut
Ingredients
- Sauerkraut 20 oz
- Potato 5 oz
- Beetroot 5 oz
- Canned Baby Beets 5 oz
- Pickles 5 oz
- Spanish onions 0 oz
- Scallions 0 oz
- Unrefined Sunflower Oil 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients. Preheat the oven to 390°F.
Step 2
Wrap the beetroot in foil and place it in the oven for 30–40 minutes or until tender.
Step 3
Boil the potatoes in their skins until cooked.
Step 4
Finely chop the red onion.
Step 5
Slice the green onion into rings.
Step 6
Peel the potatoes and cut them into cubes. Do the same with the beetroot.
Step 7
Cut the pickles into cubes of the same size.
Step 8
If the sauerkraut is cut into very long strips, you can chop it slightly.
Step 9
Mix all the prepared vegetables with the white beans. Taste and add salt if necessary.
Step 10
Dress the vinaigrette with fragrant oil and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!