Vinaigrette with Beans and Sauerkraut
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
5
Description
Vinaigrette with Beans and Sauerkraut
Ingredients
- Sauerkraut - 17.6 oz
- Potato - 7.1 oz
- Beetroot - 6 oz
- Canned Baby Beets - 3.5 oz
- Pickles - 3.5 oz
- Spanish onions - 1.1 oz
- Scallions - 0.7 oz
- Unrefined Sunflower Oil - 1 fl oz
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 392°F.
Step 10
Dress the vinaigrette with fragrant oil and serve.
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.
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