Vinaigrette is prepared on weekdays and on holidays. On the one hand, this is an inexpensive “on-duty” vegetable salad for everyday dinners, on the other hand, it can always be offered to guests as a snack to traditional Russian spirits. In a word, the vinaigrette will not be in the notebook with recipes without attention for a long time.
Pick your recipe
For vinaigrette you will need:
- 400 g of beets;
- 250 g of carrots;
- 250 g of potatoes;
- 200 g of pickles;
- 100 g of onions;
- 50 g of sunflower oil;
- 20 g of lemon juice;
- 10 g of mustard;
- 5 g of salt.
Cooking vinaigrette
Wash root vegetables (except for onions) and set to boil right in the peel. When the water boils - salt. Then turn down the heat to a minimum and keep them ready. By the way, for this recipe vinaigrette, you can not boil vegetables, but bake. Washed and dried vegetables - beets, carrots, potatoes, wrap individually in foil and place in a preheated oven. This option gives the vinaigrette a special benefit - after all, when baking in vegetables, more vitamins and minerals are stored.
Cut the cucumbers, if they are watery - squeeze slightly, but do not rush to pour the brine: it can come in handy when mixing the sauce. Chop the onions finely. Cool, peel and chop the root crops.
Combine the ingredients for the vinaigrette dressing provided by the recipe: sunflower oil, lemon juice and mustard. Salt. Mix well until a homogeneous mass is formed. Season the vinaigrette. If your taste is not enough acid - add the drained pickle of cucumbers. But do not overdo it with the liquid part - vegetables should not swim in the dressing.
In some cases, pickles in a vinaigrette recipe can be replaced with herring. To do this, take a peeled fillet, it is advisable to marinate it for a couple of hours in lemon juice. Such a replacement does not contradict the recipe, gives the vinaigrette a special piquancy and the guests of the festive table really like it as an exceptional snack to the most traditional Russian alcoholic drink - vodka.