Beetroot Salad with Sauerkraut (No Herring)

1. 1 Beetroot≈ $2.50 per kg 120 g
2. 2 Potatoes≈ $2.15 per kg 120 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Sauerkrautpack 500 g ≈ $3.00 70 g
5. 5 Pickled cucumberspack 680 g ≈ $3.20 50 g
6. 6 Canned green peaspack 400 g ≈ $1.00 50 g
7. 7 Onions≈ $1.60 per kg 25 g
8. 8 Sunflower oil 12 ml
9. 9 Salt 1 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the beets¹, potatoes², and carrots³, cover with water, and boil over medium heat: potatoes and carrots for 25–30 minutes, beets for 40–50 minutes until tender.

2. Cool the vegetables, peel, and cut into 1 cm cubes.

3. Chop the cucumber and onion⁷ into small cubes, and lightly drain the sauerkraut⁴.

4. Combine the vegetables, sauerkraut⁴, cucumber, onion⁷, and green peas.

5. Dress with sunflower oil, season with salt and pepper, and mix well. Let sit for 10 minutes before serving.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.