Beetroot Salad with Beans

1. 1 Potatoes≈ $2.19 per kg 110 g
2. 2 Beetroot≈ $2.50 per kg 85 g
3. 3 Carrots≈ $1.50 per kg 15 g
4. 4 Canned red beanspack 400 g ≈ $1.10 35 g
5. 5 Sauerkrautpack 500 g ≈ $3.00 55 g
6. 6 Pickled cucumberspack 680 g ≈ $3.20 90 g
7. 7 Red onion≈ $3.00 per kg 18 g
8. 8 Sunflower oil 9 ml
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

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

Method

1. Boil the beetroot² with the skin on for 40–50 minutes, and the potatoes¹ and carrots³ for 20–25 minutes until tender. Cool and peel them.

2. Cut the beetroot² into cubes and drizzle with half the sunflower oil to prevent it from coloring the other vegetables.

3. Cut the potatoes¹ and carrots³ into cubes.

4. Drain the liquid from the beans and lightly squeeze the sauerkraut⁵ to remove excess moisture.

5. Chop the pickled⁶ cucumbers and red⁷ onion into cubes, and finely chop the dill⁹.

6. Combine all the ingredients, season with salt and pepper, dress with the remaining oil, and mix well.