Beet Vinaigrette Salad

Method

1. 01

   Step 1: Roast the beets

   Heat the oven to 200°C (400°F). Wrap each beet tightly in foil and roast for 60–70 minutes, until a knife slides in as easily as into soft butter.

2. 02

   Step 2: Boil potatoes and carrots

   Meanwhile, put the unpeeled potatoes and carrots in cold salted water, bring to a boil and cook for 20–25 minutes until tender. Drain.

3. 03

   Step 3: Cool completely

   Let all the vegetables cool for at least an hour, in the fridge if you like. Cold vegetables cut into neat cubes instead of crumbling.

4. 04

   Step 4: Dress the beets first

   Peel the beets, cut into roughly 1 cm cubes and toss them in a bowl with 2 tbsp of the oil. The oil coats each cube so the juice won't stain everything else.

5. 05

   Step 5: Dice the rest

   Peel the potatoes and carrots and cut into cubes of the same size; dice the pickles a little smaller. Lightly squeeze the sauerkraut and chop any long strands. Finely chop the onion.

6. 06

   Step 6: Toss together

   In a large bowl, combine the potatoes, carrots, pickles, sauerkraut, onion and beans, pour over the remaining oil and toss. Fold in the beets, taste and add salt only if needed — the sauerkraut and pickles are already salty.