Vinaigrette is prepared both on weekdays and on holidays. On the one hand, this is an inexpensive "duty" vegetable salad for everyday dinners, on the other hand, it can always be offered to guests as an appetizer to traditional Russian spirits. In a word, the vinaigrette will not be left unattended in a notebook with recipes for a long time.
For the vinaigrette you will need:
- 400 g of beets;
- 250 g of carrots;
- 250 g of potatoes;
- 200 g of pickled cucumbers;
- 100 g of onions;
- 50 g of sunflower oil;
- 20 g lemon juice;
- 10 g of mustard;
- 5 g of salt.
Preparing the vinaigrette
Wash the root vegetables (except onions) and cook in the skins. When the water boils, add salt. Then reduce heat to low and keep until tender. By the way, for this vinaigrette recipe, you can not boil vegetables, but bake them. Washed and dried vegetables - beets, carrots, potatoes, individually wrap in foil and place in a preheated oven. This option gives the vinaigrette a special benefit - after all, when baked in vegetables, more vitamins and minerals are retained.
Slice the cucumbers, if they are watery, squeeze lightly, but do not rush to pour out the brine: it can come in handy when mixing the sauce. Chop the onions finely. Cool, peel and chop the root vegetables.
Combine recipe ingredients for vinaigrette: sunflower oil, lemon juice and mustard. Salt. Mix well until a homogeneous mass is formed. Season with the vinaigrette. If there is not enough acid for your taste, add the drained cucumber pickle. But don't overdo it with the liquid portion - vegetables shouldn't float in the dressing.
In some cases, pickles in the vinaigrette recipe can be replaced with herring. To do this, it is worth taking a peeled fillet, it is advisable to marinate it in lemon juice for a couple of hours. Such a replacement does not contradict the recipe, gives the vinaigrette a special piquancy and is very popular with the guests of the festive table as an exceptional appetizer for the most traditional Russian alcoholic drink - vodka.
