Vinaigrette is a salad that consists of the main ingredient, beets. The salad first appeared in Scandinavia, although many assume that the true country of origin is either England or Germany. The first vinaigrette was something between the classic vinaigrette and Herring under Shuba.
The ancient vinaigrette included both herring and beets, apples, potatoes and other products that made the dish hearty. It was mostly prepared by hunters. It was important for men to make the salad fatty and hearty, so as not to get hungry when hunting.
Now the vinaigrette has changed. This salad has divided into two – Herring under Shuba and classic vegetable vinaigrette. Let’s prepare a traditional dish from beets.
Ingredients for vinaigrette:
- Baked beets – 400 g;
- Boiled potatoes – 300 g;
- Boiled carrots – 200 g;
- Pickled mushrooms – 200 g;
- Pickled cucumbers – 200 g;
- Beans – 350 g;
- Red onion – 2 pcs;
- Green onion – a bundle;
- Dill – a bunch;
- Salt – ½ tsp;
- Sugar – a pinch;
- Vegetable oil – 4 tbsp;
- Vinegar – 2 tbsp.
Preparation of vinaigrette:
Cut small diced onions, pour boiling water over them, pour in vinegar, add salt and sugar. Marinate onions for 15 minutes.
Cut peeled beets and potatoes into small cubes. Mix beet, potatoes and onions in a salad bowl. Finely
dice peeled carrots and put them in the salad. Finely chop pickled cucumbers and mushrooms, add together with beans to the salad. Chop
green onions and dill, pour into the salad
.
Fill the dish with vegetable oil, salt and mix thoroughly.
It turns out excellent salad vinaigrette. Thanks to pickled mushrooms, beans and onions, the salad acquires new flavor nuances.
