There are many recipes for vegetable vinaigrette and each of them has some peculiarity. This recipe uses sea kale instead of regular sauerkraut. As a result, the salad turns out to be amazingly tasty and very healthy.
Ingredients:
- sea cabbage (pickled) - 300 g;
- carrots - 300 g;
- pickled cucumbers - 250-350 g;
- 0.5 kg of beets;
- potatoes - 400 g;
- onions - 200 g;
- sunflower oil;
- black pepper, granulated sugar and salt.
Preparation:
- Start by preparing the seaweed. Drain the jar and chop the seaweed with a knife.
- Then you need to prepare the beets. To do this, rinse the root crop thoroughly and put it in a saucepan with water, which must first be brought to a boil. The younger and finer the beets, the faster they will cook. On average, it takes 40-50 minutes to cook.
- After the root vegetable is ready, it should be removed from the saucepan and placed in ice water for at least 10 minutes. After this time, it is taken out, peeled and cut with a knife into small cubes. Then the beets must be mixed with a small amount of sunflower oil. This is so that the root crop cannot color other vegetables red.
- Carrots and potato tubers are boiled separately until fully cooked. After they are warm, they should be peeled and cut into small cubes with a sharp knife.
- Cucumbers, if desired, can also be peeled from the skin, but you can not do this. The cucumbers are cut, like the carrots, into small cubes.
- The onion must be peeled and also cut into very small cubes. You can use salad or green onions instead of regular onions.
- Then all the vegetables must be combined in a large enough container. Pour salt into it to taste. You can also add a little granulated sugar and black pepper.
- Pour in sunflower oil at the very end. Mix everything thoroughly with each other and set the dish for at least a third of an hour to infuse in a cool place. A very tasty and rather unusual vinaigrette is ready.
