First, boil the vegetables separately: beets – 40 minutes, potatoes and carrots – 20-25 minutes.

Cut the peeled beets into medium cubes in a bowl. Add a tablespoon of oil and mix. This will preserve the natural color of the other vegetables and prevent them from discoloring.

Cut the boiled potatoes into medium-sized pieces and add them to the bowl.

Cut the boiled carrots into small cubes.

Cut the pickled cucumbers into cubes.

Lightly squeeze the sauerkraut and place it in the salad bowl.

Drain the brine from the jar of peas and add the peas to the rest of the ingredients.

Finely chop the peeled onion and add it to the salad bowl.

Pour in the remaining oil and stir all the ingredients with a spoon. You can use mustard oil, olive oil, or vegetable oil.

The vinaigrette salad with pickled cucumbers and sauerkraut is ready. We serve it at everyday meals or at holiday meals as a stand-alone appetizer.