Eastern European vinegret

Ingredients:

• 250g beetroots
• 250g carrots
• 250g potatoes
• 250g red kidney beans
• 70g red onion
• 70g gherkins
• 30g sunflower oil
• 0.25 teaspoon salt
• 20 twists of black pepper

Methods:

• Wash beetroots, carrots and potatoes thoroughly, but don’t peel them. Chop them into small cubes and steam until tender.
• Microwave the beans until defrosted (or drain and rinse of using canned beans).
• Finely chop the onions and rinse them to remove excess pungency.
• Finely chop the gherkins.
• Once the vegetables are ready, mix them with beans, onions and gherkins. Dress with sunflower oil, season with salt and black pepper.