The vinaigrette got its real name from the French sauce of the same name, consisting of wine vinegar (mainly white grape varieties) and olive oil, with which the salad was originally seasoned. But even despite the unoriginality of the dressing in modern recipes, this salad is popular and loved by many.
It is necessary
- - 150 g beets
- - 200 g potatoes
- - 150 g salted cask cucumbers
- - 100 g carrots
- - 100 g of onions
- - 150 g beans
- - olive oil
- - balsamic vinegar
- - sugar, salt, pepper
Instructions
Step 1
Wash the beets, potatoes and carrots well from dirt and cook in their skins until tender. Fill the beans with water for several hours, then rinse, and then cook for 2-3 hours until tender, adding constantly boiling water.
Step 2
Peel boiled vegetables and cut into small cubes. Oil the beets a little with olive oil before adding them to the salad so that they do not stain the rest of the vegetables. Chop the pickled cucumbers into medium-sized slices, chop the onion into small cubes, cool the finished beans.
Step 3
Combine all the ingredients in a deep bowl and season with salt and pepper. Prepare the dressing by mixing oil, balsamic vinegar, spices in a separate bowl and whisk a little. Pour the sauce over the salad and stir.
