Salad for lent (classic recipe)

8 servings


Rinse the potatoes thoroughly in running water, cook for half an hour over low heat, cool, peel and dice. Clean the green beans, wash and cook for 15 minutes in a small amount of salted water. Peel and dice the carrots. Divide cauliflower into inflorescences, wash and dry. Clean, wash and dry Brussels sprouts. Cut large tubers in half. Cook vegetables in milk and water for about 15 minutes. Put the finished vegetables in a colander, let them drain and dry. Rinse the beets in running water, peel and grate. Chop capers. Peel and finely chop the onions. For the sauce, mix white wine vinegar with capers, onions, salt and pepper, add olive oil. Mix the potato cubes and vegetables with beetroot and pour over the salad sauce. Rinse the greens, dry, finely chop and sprinkle the salad with it.