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Cook it step by step, with a timer, in the app
Vinegret
40 min · 6 servings
Ingredients
green peas
200 gpotatoes
3 pcsvegetable oil
3 tbspcarrot
2 pcspickled cucumber
3 pcsbeetroot
2 pcsHow to cook
1
Boiling
Boil the beetroot, potatoes and carrot in their skins until soft.
2
Cool down
Cool the vegetables completely.
Warm vegetables release juice and the salad goes watery.
3
Beetroot separately
Dice the beetroot and mix it with a spoon of oil in a separate bowl.
The oil seals the cut, and the beetroot won't turn everything else pink.
4
Chopping
Dice the potatoes, carrot and pickled cucumbers the same way.
5
Assembly
Combine everything, add the green peas and the remaining oil. Done!
Cook it step by step, with a timer, in the app