This dish has a truly Russian soul! I can’t imagine a motley-colored salad on a white flat dish in some fashionable restaurant. Cozy home-style serving is much more common. Deep bowl with vegetable cubes. And next to it is coarsely chopped black bread and (obligatory!) a fatty herring. And all this splendor smells... Autumn, fragrant butter and freshly chopped onions!.. And imagine my surprise when I found out that the roots of the vinaigrette are French! Yes, yes, it was the chefs from France who long ago came up with this name for all salads seasoned with a mixture of vinegar, vegetable oil, salt and spices. But I will not stop considering this dish Russian. Only ours could combine such simple products and generously flavor them with exquisite overseas dressing. Although the origin of this dish worries me the least. Taste is much more important. Therefore, let's prepare a classic vinaigrette; a step-by-step recipe with photos will teach beginners how to cut the “correct” cubes. And experienced cooks may be reminded of some subtleties.
Required ingredients:
How to prepare a classic vinaigrette (detailed step-by-step recipe with photos):
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Almost all ingredients need to be boiled. Carrots and potatoes can be cooked in one pan for 20-30 minutes. It is advisable to cook beets separately. Cooking it will take about 1-1.5 hours. Cool the boiled vegetables completely. Clean. And start cutting. I chop everything for the vinaigrette into small cubes with a side of about 0.5 cm. Some housewives cut it into slices. I think this is not fundamentally important. The first “victim” of my knife was beets. To prevent it from coloring the rest of the ingredients in its rich color, add a spoonful of vegetable oil to it and mix thoroughly. This, of course, will not completely stop the coloring process. But it will slow it down. |
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Don't forget to add the classic ingredient for this salad to the vinaigrette - carrots. Take the sweet, bright, crispy one. A rotten root vegetable will bring nothing to the dish except an unpleasant aftertaste. Cut the carrots into the same cubes as the beets. |
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Do the same with potatoes. All chopped products can be immediately placed in a large bowl or pan. |
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Rinse several strong salted, pickled or pickled cucumbers. Dry. Cut off the ends. And turn the rest into neat cubes. |
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Peel a small onion. And grind it. If the taste of onions seems too strong to you, you can replace them with green feathers. You can also chop a small bunch of fresh parsley or dill and add it to the rest of the ingredients. |
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Add the peas, after draining the liquid. Do you prefer beans? Put it down. Instead of a canned product, you can use one that is boiled until soft and completely cooled. Add the cabbage squeezed out of the brine. Is that all? |
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Refueling left. I add a classic sauce for this salad of the same name to the vinaigrette. Don't want to tinker with it? Simply season with vegetable oil and add salt and pepper. And if you still want to “touch the classics,” mix the butter with vinegar or lemon juice. Add a pinch of pepper and salt. Shake vigorously with a whisk. Ready! Pour the aromatic mixture into the vinaigrette and stir. Serve immediately. But the next day the salad will be very tasty. |
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Bon appetit French-Russian!
Preparing a vinaigrette for a holiday table used to be a common thing. It was classic salad for any feast.
But with the advent of an assortment of exotic fruits in our stores, housewives are vying with each other to prepare tasty and beautiful dishes, forgetting for a while the traditional simple salads- Olivier and vinaigrette.
But time passes and, having had enough of the chic exotica: , various , I remember my favorite classic: a soulful vinaigrette, and with herring (or other salted fish), my favorite, .
So we’ll return to the classics, I’ll tell you how to make a vinaigrette! A delicious vegetable salad that everyone loves. Making vinaigrette is a simple, but very labor-intensive task. However, the result is worth it!
I’ll tell you how to cook it deliciously today, as usual, with photos of the process.
Products:
- 3 pcs. medium sized beets
- 2 pcs. carrots
- 12 pcs. small size or 5-6 pcs. medium potatoes
- 1 medium onion
- 6-7 small pickled cucumbers or 3 large ones
- 8 - 10 table. tablespoons sauerkraut (to taste)
- 1 can of green peas (optional)
- Salt, vegetable oil to taste.
Recipe for vinaigrette with sauerkraut with photo:
How to make a vinaigrette so it’s delicious? There are several secrets.
But everything is in order:
First, boil the vegetables: beets, potatoes, carrots
I always cook it like this: beets in a separate pan, and potatoes and carrots together, otherwise the anthocyanins in the beets will quickly turn the other vegetables into an incomprehensible brown mass.
Then you need to immerse the boiled vegetables in cold water for 5-7 minutes - this will make it easier to peel them: the skin will come off easily and it’s convenient to hold warm, not hot, vegetables in your hands.
So, the next stage is to peel the vegetables: beets, carrots, potatoes, onions.
Second secret: the taste of the vinaigrette depends not only on the taste of its ingredients, but also on the cut. It is believed that finely chopped salad tastes better. However, in everything you need to know when to stop. If the salad is cut too small, it will turn into mush and the vegetables will lose their uniqueness.
Once, during our student years, we conducted an experiment: we made a vinaigrette by swirling its components on a rotary grater. My friends, it was terrible! It was the most tasteless vinaigrette I've ever had in my life. This mixture of incomprehensible taste and appearance from the same ingredients did not have the right to be called the proud name of vinaigrette!
Therefore, we cut all the vegetables into moderately small cubes.
Place the beets first in the pan, pour vegetable oil over them and stir vigorously. In this form, it will not color the vegetables so quickly.
Cut carrots into cubes:
Potatoes:
Lastly, add the canned green peas, after draining the liquid from the jar. In our family, this ingredient has not really taken root and is added personally to the plate of the lover of this green product.
That's it, the delicious vinaigrette is ready!
Place it on a plate in a heap and decorate with greens:
And serve with a wonderful vinaigrette with onions!
The third secret (from personal observations): the vinaigrette acquires a harmonious taste when it sits in a saucepan for two hours, the vegetables are slightly saturated with each other’s juices.
That’s when the vinaigrette acquires its unique taste and aroma. The taste of onions, which was “barely audible” at first, when the vinaigrette was first prepared, after some time opens up and permeates the entire salad. Therefore, be careful not to overdo it, because at first you may think that one onion is not enough.
And one more thing: in order for the salad to be stored properly and not turn sour the next day, all vegetables need to be cooled before slicing, they should NOT be warm. Vegetables must be COLD!
This rule applies to all salads.
That's all for today! Have fun cooking and share your impressions in the comments.
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Vinaigrette is probably our most famous salad. It is even more famous than such salads as or. Not a single holiday is complete without a classic vinaigrette with peas, with, or even with herring, we usually call it herring under a fur coat, but there is also a vinaigrette with herring under a fur coat.
We will not give the vinaigrette championship to anyone. This is a purely Russian salad. Vinaigrette is easy to prepare. Application simple products. The calorie content of vinaigrette with vegetable oil is from 70 kcal. per 100 g. Of course, if you pour 5 spoons of mayonnaise in there, it will be much more. The main composition of the vinaigrette: potatoes, beets, carrots, green peas, vegetable oil. But of course there are as many recipes for vinaigrette as there are people who cook it.
Step-by-step recipes for preparing a classic vinaigrette - recipes with photos
Remember: Vinaigrette dressing is one of the most important points. I think that this is one of the very good dressings: Dijon mustard is best suited because... It is not sweet and moderately spicy. Mix a teaspoon of mustard with three tablespoons of 9% vinegar and 5 tablespoons of oil and black pepper. Mix thoroughly until smooth and add vinaigrette. For a special aroma, you can add mustard or unrefined mustard to the vinaigrette. sunflower oil(mix half and half with refined).
Menu
Ingredients:
- Potatoes - 6 pcs.
- Carrots - 6 pcs.
- Beets - 3 pcs.
- Canned red beans - 1 can
- Green peas - 1 can
- Salted cabbage - 100 g.
- Pickled cucumbers - 2 pcs.
- Green onions
- Salt, ground black pepper
- Vegetable oil
Preparation:
1. Cut the potatoes into small cubes and place them in a deep, large bowl.
2. Also finely and also cut the carrots into cubes and send them to the potatoes.
3. We also cut the cucumbers into fine cubes and also add them to the potatoes and carrots.
4. We will also cut the beets and send them there.
Always try to cut all the vegetables in the vinaigrette to the same size and shape.
5. Salted cabbage We won’t be able to cut it into cubes, so we’ll just cut it into small pieces and add it to the other vegetables in the cup.
6. Chop very finely green onions and send it to the vegetables.
7. Pour red beans and green peas into a cup with vegetables, of course you can take white beans, if there is no red.
8. Add a little salt, don’t forget, we have pickles and cabbage, do not oversalt. Sprinkle with black pepper and season with vegetable oil. Mix everything thoroughly. Let it brew for 10-15 minutes.
9. The vinaigrette has infused, now you can decorate it for serving. Place a cooking ring in the center of the dish and spread our vinaigrette around the ring.
10. Decorate the vinaigrette with dill sprigs and parsley leaves.
11. We cut the beets into circles very thinly, we will make roses from them. We also cut the carrots into thin circles.
12. Place the beet petals in a line, overlapping each other, 5-6 pieces. Stepping back from the edge by half of one beet petal, lay out three carrot petals.
13. Wrap carrot petals in beet petals.
14. Until you get a rose.
15. Trim off the excess beets so as not to interfere.
16. Decorate the salad with the finished flower. We make 4-5 such flowers. and place on the salad evenly in a circle.
17. Carefully remove the mold. What a beauty we got. It's a shame to eat. But it looks so appetizing that we immediately go to the table.
Bon appetit!
Original vinaigrette with beans, sauerkraut, green peas and special dressing
Ingredients:
- Boiled potatoes - 2-3 pcs.
- Sauerkraut - 200 g.
- Beets - 2 pcs.
- Carrots - 2 pcs.
- Pickled cucumbers - 2 pcs.
- Onion - 1 pc. (1 glass of water + 1 tsp sugar + 2 tsp balsamic vinegar)
- Canned beans - 2/3 cup
- Canned green peas - 1/2 cup
- Green onions, parsley
For refueling:
- Salt, pepper, 1 tbsp. lemon juice + 1 tsp. balsamic vinegar + 1 tbsp. honey + 2-3 tbsp. vegetable oil. 1/2 tsp. hot mustard
Preparation:
1. Firstly, as we said above, you should try to cut all the vinaigrette ingredients into the same size and shape. You should have this as a multiplication table, always in your memory when you prepare a vinaigrette. So, let's cut all the products.
2. Place chopped onion in a small cup, pour chilled, boiled water, add a teaspoon of sugar, add balsamic vinegar. You can add any vinegar. Stir and set aside. We don't need him yet.
3. Let's start making a bookmark. We put chopped potatoes and cabbage in a deep cup.
4. Add chopped pickles and carrots.
5. Add green peas and beans there. I prefer canned beans, you can cook them raw if you want.
6. Add beets, green onions and parsley.
7. Strain our pickled onions and set them aside, let them sit a little longer while we prepare the dressing.
8. Make the refueling. In a small deep cup, pour a little salt and ground black pepper, pour in lemon juice, add mustard, if yours is very spicy, add half a teaspoon, if not very hot, you can use a whole one, add honey, about 1 tablespoon, add a teaspoon of balsamic vinegar and add 2 tablespoons of vegetable oil. Mix everything. We try to stir so that the honey dissolves in the lemon juice and vegetable oil. That is, so that the mass becomes homogeneous.
9. Add pickled onions to the vegetables in a cup and pour the dressing over everything.
10. Mix the vegetables. We combine all the ingredients. Now you can try to see if there is enough pepper and salt in your dish and add if necessary.
11. The vinaigrette is ready. Look how bright it turned out.
Place on plates and serve. If you leave it to soak for a while before doing this, it will be very good.
Bon appetit!
Ingredients:
- Potatoes - 4 pcs.
- Carrots - 2 pcs.
- Beets - 1 pc.
- Pickled cucumbers - 3 pcs.
- Onion - 1 head
- Green peas - 1 jar (310g)
- Cabbage salad - 200 g.
- Vegetable oil
Preparation:
1. Potatoes, beets and carrots, washed and dried, wrap each vegetable separately in foil. Bake in the oven at 180° until done.
2. Remove from the oven. Once the baked vegetables have cooled, remove them from the foil.
3. Cut the beets into small cubes, place them in a large deep cup and pour in vegetable oil. This is done so that the beets do not color the rest of the ingredients too much.
4. Cut other vegetables into the same cubes and add to the beets.
5. Add green canned peas to the vegetables.
6. Add coleslaw. We made a salad of cabbage, carrots and bell peppers. A little bit of everything. I won’t describe how to prepare the salad, but briefly: chop the cabbage, carrots, bell pepper, cut them so that they are not long, you can add a little salt so that the juice comes out, stir. That's it.
7. Add a little vegetable oil to our vinaigrette, salt and pepper to taste. Mix everything thoroughly. The vinaigrette is ready.
Place on plates and serve. Or we serve it in a common dish if you have only your loved ones for company.
Bon appetit!
Ingredients:
- Potatoes - 2 pcs.
- Beets - 2 pcs.
- Carrots - 2 pcs.
- Small pickled cucumbers - 2 pcs.
- Green peas - 1 can
- Onions - 2/3 heads
- Garlic - 1 clove
- Wine vinegar - 1 tbsp.
- Lemon - 1/2 pcs.
- Mustard
- Vegetable oil
- Black peppercorns
Preparation:
1. Bake vegetables, beets, potatoes, carrots in the oven, in a bag. 30-35 minutes at 200°. Please note that I always give degrees Celsius. Remove from the oven and check doneness with a toothpick. Cut the package. We take out and peel the vegetables. The amount of beets, carrots and potatoes should be approximately equal.
2. Cut the vegetables into cubes of approximately 0.5 cm on each side. First, chop the beets and add vegetable oil there, mix. Why, we already know, so that beets do not color other vegetables too much.
4. Finely chop onions and add to vegetables.
5. Slice the pickles. If you like it saltier, add more. We also add it to the vegetables. Mix everything and add green peas. Also add peas to taste. Our children love it when there are a lot of peas. Don't add pea juice, it will make porridge. Mix everything again.
We are preparing the dressing.
6. First dressing option: Salt, black peppercorns, less than a teaspoon and chop one clove of garlic, I do it in a mortar, or in a mill. Pour into a cup, add half a teaspoon of mustard, a tablespoon of wine vinegar, start with half a spoon, then taste it and you can add more if necessary. Also add a couple of tablespoons of vegetable oil. This is the classic dressing.
7. Divide the vinaigrette into two parts. We will cook with two different dressings. Pour our prepared dressing into the first half.
8. Sprinkle with herbs, we use parsley, and mix. That's it, one view is ready. Let it sit for at least half an hour to soak.
9. Second dressing option: At first everything is the same, salt, peppercorns, a clove of garlic, chop everything, but then differences appear. Instead of wine vinegar-juice half a lemon, also vegetable oil, about three times more than lemon juice, add herbs, mix everything.
10. Here we have the second option and although they look almost the same, they differ in taste. The first is spicy, sharp, and the second is sour. I like it better with lemon, although it’s good with wine vinegar.
Try it, choose.
Bon appetit!
Ingredients:
- Potatoes - 500 g.
- Beetroot - 400 g.
- Carrots - 250 g.
- Apples (green, sour) - 2 pcs.
- Onion - 1 head
- Salt - 2 tsp.
- Pickled cucumbers - 350 g.
- Canned green peas - 350 g.
- Sauerkraut - 350 g.
- Pepper - 1 tsp.
Preparation:
- Boil potatoes, beets, carrots, you can bake them in the oven.
- Cool the finished vegetables, peel them and cut them into cubes.
- We also cut two sour apples into small cubes and add them to the vegetables.
- Finely chop the onion and also add it to the vegetables.
- Salt the vinaigrette with two teaspoons of salt. Mix.
- Add diced pickles.
- Add green peas or the same amount of canned beans to the cup.
- Add sauerkraut. Mix.
- Season with one teaspoon of ground black pepper or to taste and mix again.
- Pour 150 g of salad oil into the vegetables and mix everything thoroughly.
- Boiled beets - 1 pc.
- Boiled potatoes - 1 pc.
- Carrots - 1 pc.
- Sauerkraut - 100 g.
- Canned green peas - 100 g.
- Red onion - 1 head
- Mayonnaise
- Vegetable oil
- Salt, pepper
- Boil the vegetables or cook them in a double boiler, then they will be a little crunchy and also retain all the beneficial substances..
- We clean the vegetables. Cut into equal small cubes.
- Finely chop the onion, we used red sweet onion, especially salad onion.
- Instead of pickles use sauerkraut
- To prevent beets from coloring other vegetables too much, they must be cut, placed separately, seasoned with vegetable oil and mixed.
- Add potatoes, onions, carrots, sauerkraut, and green peas to the beets. Mix everything thoroughly.
- Salt and pepper to taste.
- Divide the vinaigrette into two parts.
- Season the first part with mayonnaise.
- Season the second part with vegetable oil.
Preparation:
The recipe for this vinaigrette is practically no different from others.
Now guests can order with the dressing they like.
Well, we got a classic vinaigrette, only one part of it is seasoned with mayonnaise, which doesn’t quite fit the classic.
Bon appetit!
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Classic vinaigrette with peas
For the recipe, we need root vegetables that are always available, which makes the dish an ideal salad for any season.
For 3-4 servings we need:
- Potatoes - 2 medium potatoes
- Beetroot - 2 medium sized roots
- Carrots - 2 medium sized pieces
- Canned peas - 5-6 tablespoons
- Pickled cucumbers - 3-4 medium-sized pieces
- Vegetable oil - 2-3 tablespoons
- Salt - 1-3 pinches to taste
- Dill, parsley - optional
1) Boil the vegetables.
First, we wash the root vegetables from the soil. We will cook vegetables with their skins on, so we will use a brush and wash them thoroughly.
We don’t peel the vegetables or cut anything. For carrots and beets, both the top and bottom remain in place.
Place potatoes, carrots and beets in different pans in salted cold water so that it completely covers the food. Let the water boil and cook over moderate heat until tender.
- Potatoes “in their jackets” are cooked for 20-35 minutes;
- Carrots - approximately 1 hour.
- Medium-sized beets - about 1.5 hours. If the water has boiled away, add boiling water to cover the alyssettes.
How can you tell when carrots and beets are ready?
Prick it with a fork and lift it out of the water. Does the root crop slide off easily? So, I'm ready. Or we pierce it with a knife: the knife goes into the finished vegetable easily.
The secret to perfect boiled beets!
Carefully drain the boiling water and pour in the alyssettes 2-3 times cold water. They poured it, waited until the water got warmer, drained it and added cold water again. Due to temperature changes, root vegetables cool faster and turn out even tastier.
2) Chop the ingredients.
We combine cooled vegetables into the vinaigrette in the most obvious cut - small cubes.
A good assistant that will speed up the chopping process is the Naiser Dicer vegetable cutter. It will last a long time if used only for fruits and boiled vegetables.
How to cut into cubes? First, cut the vegetable into slices. Then we cut the plates lying on top of each other into strips. And we cut the straw crosswise into cubes.
Pay attention! We do not combine the chopped beets with potatoes and carrots, but put the slices in a separate bowl. Add half the oil and stir. This will reduce coloring of other components in pink and preserve the appetizing variety of salad colors.
We are not peeling pickled cucumbers today. We cut off the nose of the cucumbers, where the stalk was attached, and cut them into cubes, just like root vegetables.
If you want a particularly delicate salad, it is worth peeling the cucumbers when using large salted specimens with thick skins.
If the cucumbers are noticeably leaking, lightly squeeze the cubes and add them to the potatoes and carrots. Our task is to ensure that there is no excess liquid.
Let's start with peas - the baby's favorite ingredient! Open the jar, but do not cut out the lid around the entire circumference. Then the lid can be folded back and the required amount of peas can be removed with a spoon, and the remaining peas will be stored in the liquid.
With this opening, with the lid not removed, but folded back, it is more convenient to drain the water: just hold the lid, and only water will pass through the gap.
Important! Always drain the peas thoroughly so that the vinaigrette does not drip.
3) Combine vegetables into salad.
We got 2 cuts: potatoes, carrots, cucumbers, peas. And beets with butter. Add butter to the first cut and mix.
And only now we combine it with beets. Add salt and mix gently again.
The result: a colorful, multi-colored vinaigrette! If you want, eat right away. And if the desire to experiment is great, then add new components.
Vinaigrette with sauerkraut
In the first recipe we indicated the number of root vegetables, we will rely on it. We don’t use peas, but we will add sauerkraut - 1-2 large pieces.
Please note that the sour ingredients (cucumbers and cabbage) can always be adjusted to taste and do not necessarily need to be used at the same time. Even cabbage alone can properly acidify the salad.
Moreover! You can also add vinegar to the vinaigrette. Some housewives consider this bad manners, but the taste will sparkle with new colors when used apple cider vinegar(1-2 tsp) and a green apple, chopped a little finer than the other ingredients. A third of a large apple is enough for the ingredients in our recipe. Another idea for a fun meal!
We have already mastered the algorithm for preparing the recipe. Step-by-step illustrations with photos show all the stages. Boil beets, carrots, potatoes. Chop into equal cubes, add half the oil to the beets separately and mix.
Everything is simple with cabbage too!
Let's stretch the cabbage threads on the board and cut them across so that they are not too long - in dissonance with the cubes of root vegetables.
Combine the ingredients, except beets, stir with oil. At the end, add the beets seasoned with oil.
I used to not really like vinaigrette, it seemed that festive table you can find something more interesting than boiled vegetables. But when I prepared a classic vinaigrette for everyday food, this recipe simply won me over.
This is such a tasty and healthy dish that is very convenient for a snack and as a side dish.
It is beautiful in color - bright and rich. Each piece tastes different - sweetish beets and carrots, pickled cucumbers and cabbage, green peas... In general, balance, benefits and a minimum of calories, you need to cook it more often.
What distinguishes it from mayonnaise salads is that you can actually eat it not only during gluttonous feasts, but every day. Although I also have a delicious version of vinaigrette with mayonnaise.
The word “vinaigrette” has become associated with some kind of mishmash, when everything is in one pile. Although, if you think about it, vinaigrette is a well-structured salad. It is made in winter from seasonal vegetables, is budget-friendly, and ideally combines boiled and healthy pickled vegetables. I think that for fasting people this is simply an irreplaceable salad. And in the summer it can be done with fresh cucumber, more about this below.
There are several versions of the stories why the name of this vegetable salad sounds the same as vinegar in French or English. They say that in ancient times in Rus', at the court, a French cook saw vinegar being poured over the salad and asked: “Vinaigre?” (vinegar in French). And everyone thought that he called the salad that and it stuck.
Yes, initially the vinaigrette was seasoned with a sauce for which vinegar was mixed with mustard and olive oil. But now it’s common to fill it with just vegetable oil, and there’s nothing wrong with that. But you can add a spoonful of delicious vinegar or make a vinaigrette dressing, like in the good old days, I’m also writing about this. In general, you can’t spoil the vinaigrette with vinegar.
Salads are not baked goods, you don’t have to know “how much to weigh in grams”, everything can be done by eye and to your taste, so I give the basic direction, and you can make adjustments.
Vinaigrette - low calorie salad
Vinaigrette consists of vegetables that are low in calories, therefore, depending on the composition, 100 grams of this salad contains from 90 to 130 calories. By the way, most of them are provided by gas station. Because without vegetable oil, the calorie content is generally reduced to 40 Kcal. That is, you can easily eat three kilograms of this salad in a day and still be on a diet. At the same time, the salad is very nutritious, perfectly satiating, and about the benefits of vegetables once again no need to talk.
It is not surprising that there is even a vinaigrette diet - when you eat a specially prepared vinaigrette for a week - without pickles and vegetable oil (you can use low-fat cottage cheese or yogurt as a dressing). There are people who lost significant weight on such a diet - I know the result was 12 kg, but, probably, it was not in a week, but longer.
Personally, I believe that diets are very harmful and create eating disorders. And 7 days on one vinaigrette can cause disgust for it. Therefore, you need to eat what you want. And even just by starting to make vegetable salads more often, you can achieve slimness and health without any diets.
Simple rules for making vinaigrette
- By technology classic recipe the vinaigrette does not contain onions, otherwise you will get a strong onion smell, like in a canteen, in the bad sense of the word. If you add it, you can at least scald it with boiling water or marinate it.
- Vegetables for the vinaigrette can be boiled separately, because they have different times preparations. But I prefer to cook everything together and simply remove some of the vegetables as they are ready (I write the exact time in minutes below). You can check the vegetables for doneness by piercing them with a knife.
It is better to add salt while cooking vegetables, but do not add salt to the vinaigrette itself.
- Be sure to wait until vegetables have cooled before peeling and cutting. Then cutting will be much easier. It’s convenient to boil the vegetables in advance in the evening and then prepare the salad in the morning or afternoon.
- It is better not to add beets to the vinaigrette immediately, but only before serving. And if you are preparing a lot in advance or are going to eat the salad for several days, then it is better to store chopped pickles and sauerkraut separately. This will allow the salad to stay fresh longer, and the vegetables will not be colored by the beets. Then the vinaigrette will be as beautifully variegated as we love it.”
- You can make a salad with only salted cabbage or only with cucumbers, if one of these ingredients is not available.
How to prepare vegetables for vinaigrette?
The most common way to prepare vegetables for vinaigrette is to boil them. Previously, this is what they did all the time. But now there are new options: you can also bake it or cook it quickly in the microwave.
I recently tried baking for the first time and really enjoyed it. When baked, vegetables are more healthy, tasty, and aromatic. There are other advantages - you don’t have to wash the pan.
How to bake beets, carrots and vegetables in general for vinaigrette in the oven in foil?
I cooked potatoes, carrots and beets. Vegetables need to be washed. I washed them thoroughly with a sponge. Then we wrap each root vegetable in foil.
Place on a baking sheet or wire rack and place in an oven preheated to 180-200 degrees.
Carrots and potatoes are cooked for about half an hour, beets - 1-2 hours, depending on the size. If the beets are large, then an hour and a half or more. Check for doneness by piercing with a fork.
Baked beets and carrots are tastier than boiled ones: the taste is richer and sweeter. The color also remains brighter; when cooked, the vegetables turn pale.
There is also an option - boil the vegetables already cut into pieces - it’s faster and, since they were cut raw, the pieces are clearer and more beautiful.
You can also cook in a microwave in different ways. The easiest way is to make cuts and punctures with a knife and fork on the vegetables and put them in the microwave for twelve minutes. But keep in mind that the potatoes cook the fastest, then you need to pull out the carrots, then the beets. If the vegetables are not yet soft, let them sit for a couple more minutes.
Vinaigrette is a classic recipe with green peas and sauerkraut. Step-by-step recipe with photos
There are many variations of vinaigrette, but this recipe with green peas. Some people think that there is no need to add peas to this salad, but I really like it, but, of course, everyone decides for themselves. It seems to me that this is the most delicious recipe vinaigrette.
I will provide products designed for both a large volume of vinaigrette and for everyday 4 servings, this is exactly how much I make. In general, vinaigrette is made with both pickled cucumbers and sauerkraut, but I didn’t have cabbage at that moment, so I’ll note it in the ingredients for you, but it won’t be in the photo.
Ingredients for vinaigrette for 10-12 servings:
- Potatoes – 500 gr.,
- Beetroot – 500 gr. (two middle ones),
- Carrots – 400 gr.,
- Sauerkraut – 1 tbsp.,
- 1 jar of green peas,
- Pickled cucumbers – 300 gr. (three to four pieces),
- Sunflower oil – one hundred gr.,
- Apple or wine vinegar - one tablespoon,
- Salt.
Ingredients for the vinaigrette for 4 servings:
- Potatoes – 2 pcs.,
- Small carrots – 2 pcs.,
- Small beets – 2 pcs.,
- Pickled cucumbers – 2 pcs.,
- Green peas - a small jar (one hundred and fifty grams),
- Sunflower oil – 4 tbsp.,
- Wine vinegar (apple) – 1 tsp. (optional)
- salted cabbage - 0.5 tbsp,
- Salt – 1 tsp.
- Vegetables for vinaigrette are boiled in their uniforms. I cooked the vegetables all together. I poured water over the carrots, potatoes and beets and added one teaspoon of salt.
- Bring water with vegetables to a boil. Next, set the timer. After 20 minutes, remove the potatoes. When another fifteen have passed, the carrots are ready.
- You may need to add a little water to replace the boiled water. After removing the carrots, cook the beets for another twenty-five minutes.
4. Cool and peel the vegetables.
5. Cut potatoes and carrots into cubes, mix and add green peas.
6. Slice the pickles. It is also advisable to add them before serving. If you are going to store the salad for several days and eat it gradually, then fill the chopped cucumbers with liquid from a jar and add as needed. But I immediately mixed these vegetables.
7. Cut the beets, place them in a separate cup and add half of the vegetable oil indicated in the recipe and apple or wine vinegar (you can do without it).
8. Sauerkraut rinse under running water and drain the water. If you do not plan to serve the salad right now, then do not add the cabbage yet, put it in a separate container and in the refrigerator.
9. Before serving, add sauerkraut and cucumbers, as well as beets, to the salad. Pour in the remaining vegetable oil. And stir. The classic vinaigrette with green peas is ready!
How to decorate a vinaigrette beautifully. Serving options for this salad
Vinaigrette, like any salad, can be served beautifully. The simplest thing is to lay it out using a molding ring or square.
If you don't have a portion ring or square shape for salad, then you can make it from scrap materials, for example, from plastic bottle or by cutting off a plastic mayonnaise bucket.
- Place the salad in the form, compacting it.
2. You can decorate the top with something, for example, lay out pieces of pickled cucumbers or mushrooms.
3. Also, if you simply tear a green onion feather, you will get curls.
4. Onions can also be used for decoration. Carefully remove the ring, and it turns out so beautiful.
5. And it turns out to be such beauty.
Snack vinaigrette on toast (method of decoration)
If you serve the vinaigrette on toast, you will get something between a salad and an appetizer. You will also need a ring-shaped form, but of a smaller size; if you make it from scrap materials, then this can be made from plastic cup or a suitable plastic container.
- First, cut out circles of about the same size from the bread and make croutons out of them - in a dry frying pan, in the oven or on a grill pan.
2. Then, when the salad is ready, place your mold on the crouton and place the salad in it, lightly compacting it.
3. Then carefully remove the mold.
