Vegetable vinaigrette

1 serving


wash the potatoes, cook at low boiling for 15-20 minutes, after adding salt - another 10 minutes. Remove from the heat, drain the water, cover and hold the potatoes for another 10 minutes. Peel, cut into small cubes. put the beets in a saucepan with cold water, pour in some vinegar (to preserve the color) and cook at a low simmer for 20 minutes. Drain the water, cool the beets slightly, peel and cut into small cubes. put the peeled and washed carrots in a saucepan of water, pour in some salt, put on a heat. cook at low boiling for 25 minutes. Drain the water, cool and cut into small cubes. onions and cucumbers finely chopped, add sauerkraut, boiled beans. put the prepared products in a salad bowl, add vegetable oil and salt