Amber Vinegret (beetroot salad)

Ingredients: 4–5 potatoes (medium-sized), 2 carrots, 3 beetroots (medium-sized), 1 can green peas, 5–6 pickled cucumbers, 50ml sunflower oil, 50ml sea buckthorn oil, 2–3 bulb onions (medium-sized).

Directions: Boil potato, carrot, and beetroot. Dice them. Dice the cucumbers, and finely chop the onion. Mix all ingredients with peas, dress with the mixture of sunflower and sea buckthorn oil. Season with salt and pepper to taste.