Vinaigrette is a popular salad made of boiled vegetables, namely beets, potatoes, carrots and pickles.
Vinaigrette
may also include sauerkraut, green peas, onions or green onions, herbs and vegetable oil.
Vinaigrette is often served as a cold salad or appetizer
.
It has a sweet and sour taste and can be complemented with various spices and herbs to add flavor and freshness. It is believed that vinaigrette appeared in Russia back in the 19th century and was a cold appetizer.
Let’s prepare a modern version of vinaigrette at home.
Ingredients for vinaigrette:
- Potatoes – 300 g;
- Beets – 300 g;
- Carrots – 300 g;
- Pickled onions – 60 g;
- Sauerkraut – 150 g;
- Pickled cucumbers – 150 g;
- Green peas – 240 g.
Ingredients for sauce:
- Vegetable oil – 5 tbsp;
- Apple cider vinegar 6% – 1.5 tbsp;
- Honey – 1/2 tsp;
- Sriracha – 1/2 tsp;
- Salt – 1/2 tsp.
Preparing the vinaigrette:
Wrap each type of vegetable (potatoes, carrots and beets) in foil, bake at 160 degrees for an hour. To marinate the onions, chop them finely, mix them with salt and sugar, pour apple cider vinegar.
While the onions marinate for 10 minutes, peel the baked vegetables. Cut beets, potatoes, carrots, pickles into small cubes, chop sauerkraut finer
. Pour vegetable oil into the beets and carrots
.
For the sauce in a bowl with oil pour vinegar, add honey, shirachi and salt, mix.
In a salad
bowl
put beets, pickled onions, cucumbers, carrots, potatoes, green peas, cabbage, pour the sauce.
Stir the ingredients.
You get a delicious salad vinaigrette.
This is a great combination of sourness and sweetness in one dish, a healthy snack and addition to lunch.
