Vinegretas – beetroot and vegetable salad with beans

Ingredients (serves 3)

• Beetroot (cooked, e.g. vacuum-packed)300 g
• Potatoes, boiled300 g
• Carrot150 g
• Sauerkraut150 g
• Garden peas (frozen)100 g
• Red kidney beans, cooked / tinned240 g
• Rapeseed / sunflower oil25 g

Also: Spring onions, dill, salt, pepper (cooked beetroot and carrots)

Method

1. Get ready: if the beetroot and carrot are still raw, wash them well but don't peel them. The potatoes are already boiled – just peel them.
2. Put the beetroot and carrot in a pot, cover with water and bring to the boil over high heat. Cook over medium heat: the carrot for 20–25 min, the beetroot for 40–60 min, until a knife goes through easily. It's handy to do this the evening before.
3. Cool the cooked vegetables and peel them. Cut the beetroot, potatoes and carrot into small cubes.
4. Put the peas in a small bowl, pour over boiling water, leave for 2 min and drain. Drain and rinse the beans; squeeze out the sauerkraut and, if the strands are long, chop it.
5. In a separate bowl, mix the beetroot with half the oil (about 1 tbsp, 12 g).
6. In a large bowl, mix the potatoes, carrot, sauerkraut, peas and beans with the rest of the oil. Add the beetroot, spring onions and dill, add pepper, season lightly with salt and stir gently.