Despite the abundance of variations, the list of main ingredients of the dish remains the same: potatoes, carrots, pickles (or), onions and, of course, beets. How to make a classic vinaigrette? For beginners in cooking, a step-by-step recipe with photos and useful tips will help. And experienced chefs can endlessly fantasize and combine vegetable cubes with new products - vinaigrette loves experiments, but does not lose its recognizable taste.
Total cooking time: 90 minutes
Cooking time: 10 minutes
Yield: 4 servings
Preparation
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Potatoes, beets and carrots should be boiled in advance (or cooked in a double boiler). There is no need to peel root vegetables; just rinse them in running water, or use a brush. The beets will reach full readiness in 1-1.5 hours; it is advisable to cook them separately. You can put the carrots and potatoes in one pan and cook for 20-30 minutes over moderate heat. After cooking, vegetables must be completely cooled and peeled.
Traditional cutting for vinaigrette is into cubes with a side of about 0.5 cm. First of all, I cut the beets into small cubes. To prevent it from turning all other products pink, add a tablespoon of vegetable oil to it and mix thoroughly. As a result, each piece is coated in a thin layer of oil, which reduces (though does not completely eliminate) the ability of the beets to color other vegetables.
I chopped the carrots into cubes. It is advisable to choose a sweet variety, a rich orange variety. All products can be poured into a deep salad bowl or pan immediately after cutting.
I chopped a small onion and a couple of pickles, as well as root vegetables. If the cucumbers are too watery, be sure to squeeze the brine out of them so that there is no excess liquid in the salad. It is best to use barrel or pickled cucumbers in jars. Canned ones will not be an equivalent substitute; they do not have the same taste, aroma and “strength”.
All that remains is to combine all the vegetables, add salt and season with oil. The classic dressing for vinaigrette is sunflower oil; unrefined, aromatic, natural oil is especially suitable. Some housewives like to season the vinaigrette with mayonnaise, although this option cannot be called traditional.
In principle, at this point the preparation of the vinaigrette according to the classic recipe is considered complete, and it can already be served.
But often the composition includes such tasty additives as peas, beans or sauerkraut (your choice) - they all fit perfectly into the composition of the dish and make its taste richer.
If you decide to add beans (canned in their own juice, without tomatoes), then drain all the liquid from the can and add a few spoons to the salad, mix gently. Instead of canned beans, you can use boiled and completely cooled beans.
Do you prefer polka dots? Add a few spoons, after draining all the liquid from the jar. Squeeze the sauerkraut from the brine and squeeze lightly so that the vinaigrette does not drip; if necessary, cut into smaller segments. All that remains is to mix gently, and the vinaigrette with sauerkraut is ready! By the way, the sour ingredients (cucumbers and cabbage) do not have to be used at the same time; you can adjust their quantity to taste or use only one cabbage to acidify the vinaigrette. As you can see, I prepared just such a classic vinaigrette - with peas and sauerkraut.
It is best to serve the salad immediately after preparation, although the vinaigrette will also be very tasty the next day. Bon appetit!
- If you want to prepare your favorite salad in the summer, but there is no sauerkraut in the refrigerator, you can replace it with fresh one. In this case, chop the head of cabbage, lightly salt it and remember with your hands, leave it aside for a while while you chop the rest of the vegetables. Squeeze out the juice, sprinkle the cabbage with lemon juice and add to the salad - the vinaigrette with fresh cabbage is ready!
- Want to dress your salad with a more complex dressing? Take vinegar, vegetable oil, salt, a little sugar and mustard. Lightly whisk the dressing; the mustard should make the consistency homogeneous and thick, like an emulsion. Season with vinaigrette and serve.
Under Tsar Peter I, vinaigrette was not yet known, since all its components were eaten without mixing. Only later, with the light hand of French culinary specialists, did the set of vegetables turn into a homogeneous salad, which many people liked. Now vinaigrette can be prepared from vegetables, fish, meat and even beans.
The undoubted advantage of this salad is the absence of fatty dressing in the form of sour cream or mayonnaise. The function of the sauce in the vinaigrette is played by vegetable oil, thanks to which the salad can be positioned as completely dietary.
Classic vinaigrette recipe
Boil the potatoes in their jackets in water with a little salt. Initially, you should choose the most starchy potato variety - then it will not crumble in the salad. Be careful not to overcook the potatoes, otherwise they will lose some of their starch. Also, you should not often check the readiness of the potatoes with a knife - otherwise starch will leak out of the punctures into the water.
Boil the beets in a separate pan without peeling them. There is no need to add salt during the cooking process, otherwise the beets will fade and become loose. Also boil carrots in their uniforms. It is better to cook it separately, but it is permissible to cook carrots along with potatoes. In this case, carrots are laid 15-20 minutes before potatoes.
A festively decorated portion of vinaigrette Finely chop the onion into cubes. You can replace white onions with yellow ones, but the taste of the salad will suffer because, unlike yellow onions, white onions are sweet and mild in pungency. Carefully squeeze the sauerkraut from the brine. If the cabbage is too sour, you can pre-soak it in water for 10 minutes. Rinse the pickled cucumbers under running water, cut off the tails and cut into small cubes. It is better to choose dense and small cucumbers because they do not contain much liquid and will not make the salad watery. Cool the finished beets, carrots and potatoes, peel and cut into small cubes. Combine all ingredients in a large bowl, add salt, favorite spices and vegetable oil.
Tip: unrefined flaxseed and sunflower oil go well with vinaigrette. Before serving, cool the salad thoroughly in the refrigerator. It should be a uniform burgundy color.
American vinaigrette recipe
This unusual vinaigrette recipe came to us from America. Sweet potatoes (or yams) are extremely popular among Americans. By replacing the usual potatoes with sweet potatoes, you can significantly increase the nutritional value and taste of the vinaigrette. The combination of sweet and salty will please the most avid gourmets.
Prepare beets and carrots. It is convenient to cook vegetables in a double boiler, since this is done at the same time. Without peeling the beets and carrots, place them in the lower bowl of the steamer and steam for 25 to 40 minutes. Cut the onion into small cubes.
Prepared vegetables (beets, sweet potatoes, carrots) need to be cooled and peeled. Chop the vegetables as finely as possible to help them soak in better. In a small container, combine olive oil, honey, apple cider vinegar and spices. All that remains is to combine all the vegetables in a bowl and add the olive-honey dressing. Serve the salad no earlier than an hour after dressing.
New Year's vinaigrette recipe
This recipe is ideal for the New Year's table, as it combines the taste of vinaigrette and “herring under a fur coat.” The original mustard sauce adds piquancy to the salad.
| Product | Quantity |
| Beet | 2 pcs. |
| Carrot | 2 pcs. |
| Potato | 2 pcs. |
| Green onion | 50 g |
| Pickles | 3 pcs. |
| Lightly salted herring fillet | 1 PC. |
| French mustard | 2 tsp |
| Dry white wine | 1 tbsp. |
| Quail egg yolks | 4 things. |
| Wine vinegar | 1 tsp |
| Crushed garlic | 1 tsp |
| chicken broth | 2 tbsp. |
| Brown sugar | 0.5 tsp |
| Vegetable oil | 10 ml |
| Salt pepper | taste |
Remove the ends of the pickled cucumbers and cut into small pieces. Note: Be sure to use a very sharp knife so as not to crush the cucumbers, otherwise they will become watery, which will make the salad so too. Finely chop the green onions. Carefully check the herring fillet for small bones and cut into strips or cubes.
Now it's time to prepare the mustard sauce. To do this, mix quail egg yolks, wine, wine vinegar, chicken broth, mustard, sugar, dry garlic and vegetable oil in a glass container. Mix the sauce thoroughly until smooth. If desired, you can add a little salt.
Mix chopped vegetables (except green onions) in a deep bowl. Season with mustard sauce. Let it sit in the refrigerator for 15-20 minutes. Before serving, it is better to place a saucer with chopped green onions next to the salad and sprinkle it on the salad.
Chicken liver vinaigrette recipe
A delicious combination of Stroganoff-style liver with the usual vinaigrette. Chicken liver cooks quickly and gives the salad an interesting flavor accent, and sour cream sauce serves as an excellent dressing. If you are watching your figure, you can fry the liver without sour cream and season the salad with vegetable oil.
Prepare liver Stroganoff style. To do this, rinse the chicken liver thoroughly and remove all visible blood clots. Dry each piece with a paper towel. Using a sharp knife, trim off any chunks of fat and cut each liver into several small pieces. Heat a deep frying pan and quickly fry the liver without oil for 5-7 minutes over high heat. Reduce heat to medium and add sour cream. Simmer the liver in sour cream for 20 minutes. Add spices and salt to taste.
Cool the steamed vegetables, peel and cut into medium-sized pieces. Combine carrots, onions, beets and potatoes in a large bowl. Add liver Stroganoff style and mix thoroughly. Place the salad in the refrigerator to soak for 20 minutes. Before serving, sprinkle the salad with chopped parsley.
Recipe for vinaigrette with beans and croutons
Another variation of everyone's favorite salad. The beans complement the flavor of the vegetables, and the flavorful garlic croutons turn the salad into a complete meal. As a holiday serving option, you can spoon vinaigrette onto whole croutons.
| Product | Quantity |
| Beet | 1 PC. |
| Pickled cucumbers (small) | 4 things. |
| Potatoes (large) | 1 PC. |
| Carrot | 2 pcs. |
| White beans | 150 g |
| Fresh garlic | 4 cloves |
| Dried parsley | 5 g |
| White bread without yeast | 5 slices |
| White onion | 1 PC. |
| Apple cider vinegar | 2 tsp |
| Vegetable oil | 50 ml |
| Dried herbs, salt, pepper | taste |
Chop the white onion into small cubes. Marinate onions in 1 teaspoon apple cider vinegar, ground black pepper and your favorite herbs. Cut the pickled cucumbers into small cubes, removing the ends first.
Prepare garlic croutons. Grate the garlic on a fine grater, add dried parsley, 20 ml of vegetable oil and 1 tsp. salt. Fry slices of white bread in a very hot frying pan without oil (approximately 1 minute on each side). Place the croutons on a plate and let cool. Then use a pastry brush to brush each crouton with the garlic mixture. If desired, you can cut the croutons into several pieces.
It remains to combine the remaining 30 ml of vegetable oil with apple cider vinegar. In a large bowl, combine baked vegetables, boiled beans, cucumbers and white onions, and dress the salad with oil and vinegar. Place the vinaigrette in the refrigerator for half an hour to marinate. Before serving, place garlic croutons on salad.
Recipe for vinaigrette “Meat trio”
There is a vinaigrette not only with vegetables and fish, but also with meat. This salad is suitable for a festive feast; it is tasty and filling. Three types of meat go well with each other and with other salad ingredients.
The readiness of the tongue is checked with a knife: if it easily enters the tip of the tongue, then the tongue is ready. As soon as the tongue is cooked, place it in a colander and pour over ice water. This will help you peel off the top white skin easily. Clean the tongue, cut off the excess and cut it into strips of medium thickness. In separate pans, cook beef tenderloin and pork shoulder. This will take about an hour on medium heat. Don't forget to add spices and salt to the water with the meat. Cool the finished meat and cut into medium-sized strips.
Potatoes, carrots and beets in their jackets should be cooked in the oven, double boiler or on the stove in three different pans. The most convenient way to cook vegetables all together is in a double boiler. Cooked vegetables need to be cooled, peeled and cut into small cubes.
Cut the red onion into strips, half rings or small cubes. In a deep bowl, mix all the vegetables and all types of meat. Season with sunflower oil and place in the refrigerator to steep for 1 hour. Before serving, garnish the salad with chopped dill.
All over the world, vinaigrette is called Russian salad or cold borscht. We are also accustomed to consider this salad our traditional dish. However, it appeared in our kitchen relatively recently, and owes its name to the classic French sauce based on wine vinegar (vinaigrette). It was this sauce that was originally used to season a salad based on sauerkraut, boiled potatoes and beets.
Today vinaigrette salad is prepared in different ways, and as many housewives there are, probably, as many recipes for this “very our” salad. Until recently, not a single wedding or less grandiose celebration was complete without vinaigrette. Today it is rather an everyday dish that can become a hearty side dish, a good snack or a meal on its own. So almost every family prepares vinaigrettes. They just do it on different occasions and use different recipes. Which? Let's try to choose one of the vinaigrette salad recipes, make it and evaluate the taste of a traditional or unusual vinaigrette.
Traditional vinaigrette
How to prepare vinaigrette in its traditional version? Some understand the traditional recipe to be a vinaigrette with sauerkraut. Some people don’t add cabbage at all, replacing it with salted or pickled cucumbers. And some people prefer to make a vinaigrette even with fresh cabbage. And yet, the traditional vinaigrette (as it was in the recent past) is made with sauerkraut and pickles.
Ingredients:
- Boiled potatoes;
- Sour cabbage;
- Pickles;
- Beet;
- Carrot;
- Bulb onions,
- Vegetable oil.
Preparation:
Let’s immediately make a reservation that in a traditional vinaigrette the amount of potatoes is exactly half the amount of all other ingredients. How many potatoes to take for this dish is calculated based on the number of people for whom it is being prepared. For three people we take three potatoes, for two two, and for five we make a vinaigrette with five potatoes. Boil potatoes in their skins, cook carrots and beets. Cool all boiled vegetables completely and peel them. Cut them into cubes. We also cut the pickled cucumber and cut the onion into half rings.
Place the chopped beets in a separate bowl and season with vegetable oil. In another bowl, mix diced potatoes, carrots and cucumbers, add cabbage and onions to them. We also season all this with vegetable oil. If desired, add canned green peas or green onions to the vinaigrette. A vinaigrette with pickled cucumbers and sauerkraut, as a rule, does not require adding salt. But if necessary, you can salt it a little. Lastly, add the beets to the vinaigrette. It is best to do this immediately before a meal, so that the vinaigrette does not acquire an unappetizing bluish color, and the beets do not interrupt the taste of all other ingredients.
Note:
Never prepare vinaigrette for future use: this dish is perishable, and the very next day it can turn sour.
Vinaigrette with beans
Another vinaigrette recipe that can be considered a variation on a classic theme. And we will prepare it with traditional vinaigrette sauce.
Ingredients:
- Half a glass of dry beans;
- 1 carrot;
- 1 medium beetroot;
- Half a can of green peas;
- A couple of handfuls of sauerkraut;
- Cooking onions.
For the sauce:
- Table vinegar;
- Vegetable oil;
- Salt;
- Black pepper.
Preparation:
First, boil the beans. Whether you use white or red beans to make the vinaigrette doesn't matter. In addition, you need to cook beets and carrots. They need to be boiled in their skins and in different containers, and the finished vegetables need to be cooled, peeled and cut into cubes. Onions in vinaigrette are traditionally cut into half rings and mixed with sauerkraut, carrots and beans. We need to do this too. Place the diced beets in a separate bowl and prepare the sauce for dressing.
For the sauce we take oil and vinegar in a ratio of three to one. That is, put three tablespoons of oil on a tablespoon of vinegar. Pour them into a jar with a screw cap, add salt and black pepper to taste and shake vigorously. We first season the beets with this sauce, and then the vinaigrette. Mix the beets with the rest of the ingredients before serving.
Note:
A delicious vinaigrette can also be prepared with canned beans (just not in tomato sauce). Of course, you don’t need to boil canned beans, you just need to rinse them and put them in the vinaigrette.
Vinaigrette with herring
If you don’t have time to bother with herring under a fur coat, but you really want to try this delicious salad, limit yourself to preparing a vinaigrette with herring. The taste of these dishes is almost identical, and the time to prepare the vinaigrette with herring takes much less time.
Ingredients:
- 1 salted herring;
- 3-4 potatoes;
- 3-4 eggs;
- Medium sized beetroot;
- Small carrot;
- Bulb;
- Salted or pickled cucumber;
- Mayonnaise.
Preparation:
We start making the vinaigrette by preparing the herring and boiling the vegetables and eggs. Potatoes and carrots, by the way, can be boiled in one container, but beets need to be boiled in a separate saucepan. While the vegetables and eggs are boiling, we cut up the herring, which we then put in the vinaigrette. It must be gutted, skinned, and then the fillets separated. All small bones must be carefully removed and the fillet cut into small pieces.
Cut the hard-boiled eggs into cubes, after cooling them and peeling them. Cool, peel and cut the boiled vegetables into cubes, also chop the cucumber and finely chop the onion. Mix all the prepared ingredients in a salad bowl and season with mayonnaise or a mixture of mayonnaise and mustard. If you prepare this vinaigrette in advance, then add beets to it only before serving the vinaigrette.
Note:
You can also make a vinaigrette with herring and without eggs. But then it is seasoned not with mayonnaise, but with vegetable oil or vinaigrette sauce. And in this case, instead of salted herring, you can put smoked herring in the vinaigrette.
Vinaigrette with fresh cabbage
The vinaigrette prepared according to this recipe turns out to be very “healthy”. Rich in vitamins, it fits perfectly into the menu of nursing mothers and is suitable for those who are on a diet.
Ingredients:
- 2 potatoes;
- 1 small beet;
- a quarter of a small fork of cabbage;
- 1 carrot;
- 1 cucumber;
- 1 tomato;
- Dill greens;
- Green onions;
- Hard-boiled egg;
- Vegetable oil;
- Salt.
Preparation:
We wash the potatoes and beets well, peel them and boil them whole. After the vegetables are cooked, cool them and chop them finely. Next, you need to chop the cabbage and mix it with salt, then squeeze it a little so that the cabbage releases juice. Grind the raw carrots on a coarse grater, finely chop the cucumber, tomato and egg. Next, you need to mix everything, add chopped herbs and season the vinaigrette with vegetable oil (sunflower or mustard).
Vinaigrette with meat
By the way, vinaigrettes are not only lean, but also fish or meat. You already know how to prepare vinaigrette with herring. Here's another recipe for you - vinaigrette with meat. Try cooking it too.
Ingredients:
- 400 g veal and beef;
- 3 medium potatoes;
- 2 pickled cucumbers;
- 2 eggs;
- 1 carrot;
- 1 beetroot;
- Salt and mayonnaise for dressing.
Preparation:
Cold boiled meat is placed in this vinaigrette. Usually they use beef or veal for this, but you can make a vinaigrette with lean pork. In any case, the meat must first be boiled and cooled, and then cut into small cubes or cubes. Eggs, carrots, beets and potatoes also need to be boiled and cooled, then cut into small slices. You also need to cut the pickled cucumber. If you are preparing a vinaigrette with meat in advance, then mix and season with salt and mayonnaise all the ingredients except the beets. Place it in the vinaigrette last, when you are ready to serve it.
Vinaigrette with cheese
It turns out that vinaigrettes with cheese are also prepared! Is this news to you? Then be sure to prepare this very tasty and unusual vinaigrette.
Ingredients:
- 1 large beet;
- 3 medium potatoes;
- Carrot;
- Fresh cucumber;
- 100 g cheese;
- Green onions;
- Dill;
- Parsley;
- Mayonnaise.
Preparation:
Let's start preparing this vinaigrette by boiling vegetables (potatoes, carrots and beets). Let the prepared vegetables cool completely and cut them into small slices, and also cut the cucumber. Grind the cheese using a coarse grater, wash, dry and chop the greens. Place all the ingredients in a salad bowl, add a couple of pinches of salt and add mayonnaise and mix. Our vinaigrette is ready!
Note:
Cook the vegetables for the vinaigrette only whole, without peeling them and placing them on the fire in cold water. Then the vegetables will not be overcooked, they will fully retain their taste, and your vinaigrette will definitely turn out tasty and “real”!
Prepare different vinaigrettes: according to a traditional recipe, with meat, fish or cheese. Or even try to create your own, exclusive recipe for the famous Russian salad. Never be afraid to experiment, because the most famous culinary recipes were born only through trial and error. Cook with pleasure, and bon appetit!
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Vinaigrette is a delicious salad. A classic vinaigrette can be both light and satisfying - it all depends on the ingredients included in the recipe.
Most often, according to the classic recipe, the vinaigrette contains only vegetables. However, for satiety, you can add anything you like to this salad, including meat. Abroad, this dish is called Russian salad, and the word itself has long become a household word due to its picturesque composition and interesting appearance.
Considering that the vinaigrette contains quite simple products, it is necessary to pay special attention to their quality: the overall taste of the salad will depend on the taste of each ingredient.
Classic vinaigrette - step-by-step recipe with photos
Classic vinaigrette is considered a winter dish. His recipe includes products that are usually stored in housewives' pantries from late autumn until spring. Classically, a salad recipe is just that: budget-friendly, tasty and prepared from stock. However, no one will stop you from preparing your favorite vinaigrette in the summer!
Ingredients:
- one beet;
- bulb;
- carrot;
- 5 small potatoes;
- two lightly salted cucumbers;
- sauerkraut;
- salt;
- pepper;
- vegetable oil
Preparation
- First we need to cook all the vegetables. To do this, put potatoes, carrots and small beets into boiling water.
Beets take the longest to cook, so if you get a large one, open it in a separate container until soft. About halfway through cooking, add cold water. The beets will cook much faster.
- Carrots and potatoes are cooked for about 20 minutes.
- Let the vegetables cool a little so they don't burn our hands. Peel the potatoes and cut them into small cubes.
- Peel the carrots and grate them on a coarse grater. In the traditional version, carrots are cut into cubes.
- Carefully peel the beets, grate them or cut them into cubes, just like other vegetables.
- Chop the onion.
- Cut pickled or pickled cucumbers into cubes.
- All you have to do is take a large bowl and mix all the chopped vegetables in it.
- Add sauerkraut to the vinaigrette to taste, but you can make the salad without it.
Some housewives prefer to stew cabbage for vinaigrette.
All we have to do is mix the salad again, pepper and salt it, and then season it with a special dressing sauce. You will find his recipe below. But you can simply pour aromatic sunflower oil over the vinaigrette.
The traditional vinaigrette according to the classic recipe is ready! It is laid out on deep plates and served on the table as a main course, because it turns out to be satisfying.
Classic vinaigrette - recipe with fresh cabbage
An unconventional version of the classic vinaigrette with fresh cabbage can be turned into an excellent summer dish - low in calories and very tasty. Such a vinaigrette may well become a “trick” of a modern young housewife who follows culinary fashion trends and her figure.
To prepare we will need:
- 400 g fresh cabbage;
- 2 beets;
- 2 carrots;
- three boiled potatoes;
- a glass of peas;
- boiled beans - half a glass;
- olive oil 3 tablespoons;
- half a lime, salt to taste.
Preparation:
- Place beets, carrots and potatoes in cold water and leave them to cook for 20 - 25 minutes.
Beets can be cooked in the microwave. Wash it thoroughly, cut it in half and put it in a regular plastic bag. We tie it, but so that there is air inside. We pierce it with a knife in two or three places. Set the microwave to full power and time for 10 minutes. If it is not enough, then add it later.
- During this time, we need to chop the cabbage very finely: it is better to cut out the veins from it, otherwise the delicate texture of the salad will be spoiled.
- Finely chop the onion and add it to the cabbage.
- Cool the vegetables slightly and peel the potatoes, carrots and beets.
- Boiled vegetables can be grated, but it is best to cut them into small cubes - this way the salad will have a more harmonious taste, and almost all the ingredients will be the same in size and appearance.
- To the cabbage add diced vegetables, peas and boiled beans to taste. Legumes can be canned, baked or steamed. Mix the future dish.
- Prepare the vinaigrette dressing. To do this, mix lime juice with vegetable oil at a ratio of one to one.
- Salt the vegetable mixture and fill it with dressing - two to three tablespoons will be enough.
The ingredients in this salad may vary depending on the contents of the refrigerator.
If desired, you can remove potatoes from the salad. This way it will be less filling, but dietary, so it’s suitable even for a late dinner.
Vinaigrette with green peas
An even lighter vinaigrette recipe in terms of calories, which is strikingly different from the classic version. We will use as much fresh vegetables as possible, which means this is a great summer dish.
Ingredients:
- a glass of beans;
- a glass of fresh or canned peas;
- two fresh cucumbers;
- 2 potatoes;
- 2 carrots;
- a lot of greenery;
- lettuce leaves;
- vinaigrette dressing.
Preparation:
- This vinaigrette recipe is as simple as possible; you don’t need to cook almost any vegetables except potatoes. We first clean it, and then put it in cold water, then most of the starch will come out of it. Cook until done.
- Cut the slightly cooled potatoes into small cubes.
- Add beans and peas to the potatoes. We can use canned beans, or we can boil the beans and put the peas directly fresh.
- Cut the cucumbers into small cubes, the size of peas. Add them to the salad mixture.
- Now it’s the carrot’s turn: for a fresh summer vinaigrette, we won’t boil it, but wash it well and grate it on a coarse grater.
- The most creative stage of preparing our salad begins: take a bunch of your favorite greens - you can use dill, parsley, celery leaves or fresh green onions. Chop the greens and pour them into the salad - pay attention to the amount of green color, in our case, the more, the better.
Arrange the salad in portions and add vinaigrette to taste. If necessary, pepper and add a spoonful of dressing.
Even lovers of traditional recipes will love the incredible combination of flavors of fresh vegetables and herbs! Bon appetit!
Classic vinaigrette - recipe with baked vegetables
In Rus', vinaigrette was prepared from vegetables baked in the oven. In this case, the salad turns out drier, not watery, and the benefits of baked vegetables far exceed their boiled counterparts. In addition, the taste of the dish becomes more intense. This salad can be eaten even by people on a strict diet for health reasons.
Ingredients:
- 430 grams of beets;
- 170 g carrots;
- 230 g potatoes;
- fresh green peas about 130 g;
- olive oil 50 g;
- a little sugar;
- salt;
- pickle;
- parsley.
Preparation:
- Cut the beets into large slices, pour in olive oil, sprinkle with salt and place on a baking sheet.
- We also chop the carrots and potatoes coarsely, pour in oil and sprinkle with spices and place on a baking sheet with the beets.
You need to bake the vegetables, covering them with a sheet of foil, for half an hour.
- Combine the coarsely chopped baked vegetables in a bowl.
- Add finely chopped pickled cucumber. Scald the green peas with boiling water and also add them to the salad.
- Finish the preparation of the vinaigrette with finely chopped parsley and coarse sea salt and sugar.
The traditional Russian recipe produces a vinaigrette that is quite glamorous in presentation - in it the vegetables are not finely chopped, but chopped into large pieces. This allows you to taste each ingredient separately. By the way, it turns out very tasty.
Vinaigrette dressing
Of course, a traditional vinaigrette can simply be topped with vegetable oil and sprinkled with salt, but it is much more interesting to prepare a special dressing that will highlight the taste of the dish and give it new shades.
Dressing ingredients:
- wine vinegar - two tablespoons;
- dill and basil;
- olive or linseed oil (you can take any vegetable oil, but these are better);
- salt to taste;
- freshly ground allspice.
Preparation
- Pour wine vinegar into a jar, salt and pepper it.
It is very good to let this sauce sit for several hours, then the herbs and spices will permeate the oil.
- Swing the jar in the air, whisking the liquid.
- Pour in vegetable oil, close the lid of the jar and shake vigorously again to combine the vinegar and oil.
- Finely chop the greens and add to the jar to taste, shake well again.
A wonderful vinaigrette dressing is ready!
Regardless of which vinaigrette recipe you choose, it will definitely turn out tasty and appetizing. Don't forget that a properly prepared dish is only half the battle in cooking, the other 50% is the correct presentation.
I suggest you watch a video recipe for making a classic vinaigrette with herring
Bon appetit and see you new recipes!
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The vinaigretteIt is especially good to prepare a vinaigrette in the cold season, when the range of vegetables is small. At the same time, you can add your choice of beans, green peas and even boiled chickpeas, or you can do without them at all, but I like the recipe with beans best of all.
Keep in mind that the ingredients below make quite a lot of salad (large bowl), but it will also go down very quickly.
In our family, vinaigrette was a frequent guest during Lent, because this recipe does not contain any animal products.
Compound:
for 4-5 servings
- 600 g potatoes
- 400 g carrots
- 400 g beets
- 300 g
- 200 g
- 180 ml dry or 350 g boiled beans (or canned green peas, or boiled chickpeas)
- 3-4 tbsp. tablespoons vegetable oil (preferably unrefined sunflower or olive oil)
- spices: ground black pepper and to taste
How to make vinaigrette - recipe with photo:
- First of all, you need to soak the beans in advance (preferably overnight) if you are cooking them yourself rather than using canned ones. Then, as usual, rinse it, add water and let it cook (add salt towards the end of cooking).
Beans for vinaigrette
- Vegetables - beets, carrots and potatoes are well washed and boiled in their uniforms in a double boiler or in water. If the beets are small, then they can be cooked together with carrots and potatoes in one pan. Place the potatoes on top and when they are ready (easily pierced with a knife), remove them from the pan, and leave the remaining vegetables, if they are still hard, to finish cooking. Alternatively, beets can be baked in the oven.
Cook vegetables for vinaigrette by steaming or in water
- When the vegetables are cooked, remove them and cool completely. It is best to cool beets in cold water, then they will become softer.
Beets, carrots and potatoes
- Peel the potatoes and cut into small cubes. Pour immediately into the container in which you will prepare the vinaigrette.
Cutting potatoes
- Do the same with carrots, then add them to the potatoes.
Cut carrots into cubes
- Also peel the cooled beets and cut them into small cubes.
Advice: If you plan to eat the entire vinaigrette in the near future, then immediately add the beets to the rest of the vegetables. And if you are preparing the salad for future use, put it in a separate container, and closer to serving (half an hour to an hour before) mix everything and season with vinaigrette, as will be described in the recipe below.
Add beets
- Cut the pickled cucumbers into small cubes and pour into a bowl with the rest of the ingredients.
Cut pickled cucumbers into vinaigrette
- Remove the sauerkraut (which can be easily prepared using) from the jar and squeeze out the brine. Add to salad.
Add sauerkraut
- Also pour the cooled boiled beans (without liquid) into the vinaigrette.
Vinaigrette with beans
- Now you can mix everything, add salt, add spices and season with oil (you can also add prepared mustard to taste). And mix again.
Season and mix
Let the vinaigrette sit for half an hour before serving, so that it infuses, becomes more beautiful and tastier.
The vinaigrette is ready
P.S. If you liked this photo recipe, don't forget to follow for new dishes.
Bon appetit!
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