In order to add variety to the not very colorful vinaigrette, housewives add either an original dressing or herring.
During Lent, people usually make do with green peas or canned beans. But that's not the limit of possibilities. We'll tell you about another recipe.
To prepare you will need:
- potatoes - 4 pcs.;
- carrots - 2 pcs.;
- beets - 2 pcs.;
- pickled cucumbers - 5 pcs.;
- sauerkraut - 150 g;
- canned chickpeas - 1 can;
- green onions - 15 g;
- salt, pepper, vegetable oil.
How to cook
Housewives recommend not to boil, but to bake vegetables for this salad. This way they retain maximum of their useful properties, and the salad itself becomes only tastier due to the special taste of baked vegetables.
It is more convenient to do this in a baking sleeve. The vegetables are pre-cleaned, a little vegetable oil, salt, aromatic herbs are added and each one is baked separately.
Potatoes in the oven will be ready in 30 minutes, and beets and carrots will cook within an hour.
Then all the ingredients are chopped, mixed in a bowl and chopped pickles, sauerkraut and canned chickpeas are added. Don't forget to drain the liquid first.
Fresh herbs are added to the salad before serving.
Bon appetit!
