Vinaigrette

Do you like beets? I hope you do because these dark colored root vegetables have tremendous health benefits. They are high in immune-boosting vitamin C, fiber, potassium, and manganese, which is good for bones, pancreas, liver, and kidney.

Have you noticed that beets are frequently used for healthy smoothies and juices? No wonder, as beets are packed with valuable nutrients that detoxify and cleanse, may help with lowering blood pressure, and fight inflammation.

Imagine mixing beets with fresh onions, olive oil, and other gut healing probiotics-containing ingredients, such as sauerkraut! This is exactly what I will be talking about in this post. Presenting Eastern-European vinaigrette salad, a gluten-free, stomach-filling, and heart-delighting salad.

I usually eat it as a meal and occasionally, as a side dish to meat, fish or another source of protein.

This picture above tells it all. These are all the ingredients you need to mix together in a bowl: cooked beets, minced onions, cubed pickles, sauerkraut, canned peas and cubed boiled potatoes (hiding underneath).

Since making this salad does not require any specific instructions, just combining a few ingredients in a salad bowl, I am just going to let you know the list of these ingredients:

1 large beetroot, cooked and cubed

2 medium potatoes, cooked and cubed

1/2 small onion, sliced thinly

1/2 cup of canned green peas

1 cup cubed pickled cucumbers

1 cup sauerkraut

3 Tbsp grapeseed oil or olive oil (depending on your preferences).

I go for grapeseed oil as it is odor-free.

Mix up all the ingredients and serve. Leftovers can be refrigerated overnight but try not to keep for too long. Boiled potatoes and onions should be eaten as fresh as possible.