Roasted Vegetable Vinaigrette with Sauerkraut

Description

You can step away from the traditional salad and add a green apple or cranberries for a refreshing taste. For a touch of complexity, include one of these ingredients: herring fillet diced finely or whole sprats.

Ingredients

• Potato - 5 pieces
• Carrot - 2 pieces
• Beetroot - 2 pieces
• Canned Mushroom Soup - 5 oz
• Sauerkraut - 5 oz
• Pickled Cauliflower - 3 pieces
• Onion - 1 piece
• Vegetable Oil - 2 spoons
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the carrots, potatoes, and beets until tender, being careful not to overcook them. If possible, peel and dice them into cubes measuring 5-6 mm on each side. Alternatively, you can roast all these vegetables by wrapping each one separately in foil, after lightly drizzling them with vegetable oil. Roast at 390°F for about forty minutes. In this case, the vegetable flavor becomes more pronounced and rich.

Step 2

Dice the onion and pickles into cubes half the size of the root vegetables.

Step 3

Shred the cabbage into thin short strips, making it easy to mix into the salad.

Step 4

Combine all the ingredients, drizzle with oil, season with salt and pepper, and mix well.

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