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Russian Beet Salad - Vinegret 🫜 Ingredients: • 2 medium beets • 2 medium potatoes • 1 large carrot • 2 pickles (finely chopped) • ½ small white onion (finely chopped) • 3–4 tablespoons sauerkraut • ½ cup chopped fresh dill • Salt, to taste • Olive oil, to taste (about 3-4 tablespoons) Instructions: Bake the vegetables: Preheat your oven to 400°F (200°C). Place the beets, carrots, and potatoes on a baking sheet and roast them in their skins until tender — about 45–60 minutes, depending on size.
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Russian Beet Salad - Vinegret 🫜 Ingredients: • 2 medium beets • 2 medium potatoes • 1 large carrot • 2 pickles (finely chopped) • ½ small white onion (finely chopped) • 3–4 tablespoons sauerkraut • ½ cup chopped fresh dill • Salt, to taste • Olive oil, to taste (about 3-4 tablespoons) Instructions: Bake the vegetables: Preheat your oven to 400°F (200°C). Place the beets, carrots, and potatoes on a baking sheet and roast them in their skins until tender — about 45–60 minutes, depending on size.
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FacebookMarina Troutko
Russian Beet Salad - Vinegret 🫜 Ingredients: •\t2 medium beets •\t2 medium potatoes •\t1 large carrot •\t2 pickles (finely chopped) •\t½ small white onion (finely chopped) •\t3–4 tablespoons sauerkraut •\t½ cup chopped fresh dill •\tSalt, to taste •\tOlive oil, to taste (about 3-4 tablespoons) Instructions: Bake the vegetables: Preheat your oven to 400°F (200°C). Place the beets, carrots, and potatoes on a baking sheet and roast them in their skins until tender — about 45–60 minutes, depending
0:59
Russian Beet Salad - Vinegret 🫜 Ingredients: •\t2 medium beets •\t2 medium potatoes •\t1 large carrot •\t2 pickles (finely chopped) •\t½ small white onion (finely chopped) •\t3–4 tablespoons sauerkraut •\t½ cup chopped fresh dill •\tSalt, to taste •\tOlive oil, to taste (about 3-4 tablespoons) Instructions: Bake the vegetables: Preheat your oven to 400°F (200°C). Place the beets, carrots, and potatoes on a baking sheet and roast them in their skins until tender — about 45–60 minutes, depending
4.3K views1 year ago
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