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Vegetable vinaigrette

Cooking recipes / Snack recipes / Vinaigrette

Boil potatoes, beets and carrots separately from each other, cool. Finely cut vegetables with cubes, straws or grate on a coarse grater. Finely chop the onions. You can mix everything and season with vegetable oil. If you want the vegetables not to dye, but to remain multicolored, first season the beets separately and only then add them to the rest of the vegetables.

potatoes - 4-5 pcs., beets - 1 pc., carrots - 1 pc., sauerkraut - 150 g, green onions (or bulb onions) 50 g, pickled cucumbers - 1 pc., unrefined sunflower oil (or other vegetable) to taste, salt to taste