Classic Vinaigrette Salad with Sunflower Oil

Traditional Vinaigrette Salad (Vinegret)

This colorful and nutritious salad is a staple at any table. Made with beets, potatoes, carrots, pickles, and white beans, all dressed with fragrant sunflower oil. A perfect side dish that's both healthy and delicious!

Ingredients:

• 2 medium beets, cooked and diced
• 2 medium potatoes, cooked and diced
• 2 medium carrots, cooked and diced
• 1/2 cup sauerkraut, drained
• 2-3 pickles, diced
• 1 small onion, finely chopped
• 1/2 cup canned white beans, drained and rinsed
• 4-5 tablespoons CRAFT OIL Fragrant Sunflower Oil
• Salt and pepper to taste

Instructions:

1. Cook beets, potatoes, and carrots until tender. Let them cool completely, then peel and dice into small cubes.
2. Dice the pickles into small cubes.
3. Finely chop the onion.
4. Drain and rinse the canned white beans.
5. In a large bowl, combine all the vegetables, sauerkraut, and beans.
6. Drizzle generously with fragrant sunflower oil and toss gently to combine.
7. Season with salt and pepper to taste.
8. Refrigerate for at least 1 hour to let flavors meld.
9. Serve chilled.

Tips:

The secret to a great vinaigrette is using high-quality sunflower oil! Our fragrant sunflower oil adds a rich, nutty flavor that brings all the vegetables together beautifully. The white beans add protein and a creamy texture. For best results, dice all vegetables to the same size for even flavor distribution.

Pro tip: Dress the beets separately first to prevent them from coloring all the other vegetables too much, then combine everything together.

Serving suggestions: Perfect as a side dish for any meal, great for meal prep, and tastes even better the next day!