Vinegret (Beetroot Salad) with Green Peas, Fresh Cucumber and Pumpkin Seed Oil

Ingredients: 2 small beetroots, 2–3 carrots, 2–3 potatoes, 200g green peas, 2 pickled cucumbers, 1–2 fresh cucumbers, 50g spring onion, 1 bulb onion, salt, and pumpkin seed oil to make dressing.

Directions: Boil beetroot, potato, and carrot but do not peel. Then cool the vegetables down, peel them, and dice. Dice cucumbers too. Stir everything, add peas, and season with salt. Add shredded spring onion and bulb onion. Stir everything together.