Vinaigrette (beet salad) is a traditional Ukrainian salad, the mandatory ingredient of which is boiled beets. The rest of the ingredients vary. So, most housewives add carrots, pickles, potatoes and sauerkraut. Some people prefer to enrich the salad with green peas. That’s exactly what we did in this recipe. Just look, just one secret ingredient – and the vinaigrette salad sparkled with new colors.
Did you know? Vinaigrette is a low-calorie salad, so it is ideal for those who watch their weight, and also do not eat meat for various reasons.
Vegetables are best not boiled, but baked in the oven in foil. Then they will not be so watery, and the salad will turn out not only more elegant, but also much tastier.
The recipe uses regular canned peas, but you can experiment a little and use frozen ones.
If you cook vegetables in a pot, cook them separately. Firstly, carrots, potatoes and beets require different cooking times, and secondly, it is important that each vegetable retains its natural color.
Lubricate the vegetables with a little vegetable oil, and add the beets last, then the vinaigrette will be colorful even after mixing.
So that the taste of the onion is not too harsh, it is better to pre-soak it in a vinegar marinade, you can choose salad onions: red or white.
Vinaigrette is a cold salad, so all ingredients must be pre-chilled before mixing.
To spice up the dish, you can add mustard, garlic, olives, mushrooms, or even herring. Eggs, beans, corn, lentils will make the vinaigrette more tender, and meat or sausage more satisfying.