Preparation of vinaigrette salad - recipe, steps + pictures, useful tips

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Vinaigrette is a salad that is perfect for both the holiday table and everyday meals. It is well known that the basis of the salad is vegetables, and it is very useful for the body. Vegetable oil is a good substitute for mayonnaise in this case. Making vinaigrette is not a problem even for young ladies. So, please.

PREPARATION OF VINEGRET SALAD
Cooking time: 50 minutes | Number of servings: 4-5
Required ingredients:

Beets - 200 g;
Carrots - 100 g;
Potatoes - 200 g;
Sauerkraut - 100 g;
Pickled cucumbers (or marinated) - 100 g;
Green onions - 75 g;
Green peas (canned) - 100 g;
Vegetable oil - 50 ml;
Salt, pepper, pepper to taste.

Preparation:

Potatoes, beets and carrots are boiled, cooled and peeled.
Potatoes, beets, carrots and cucumbers cut into cubes, crushed green onions.
All the vegetables except the beets are put in a bowl, the salt is adjusted, a little vegetable oil is added and mixed.
Put the beets in a separate bowl, add vegetable oil and mix. In this case, the color of oiled beets does not pass to other vegetables. However, if you want a dark red salad, you can also mix the beets with other vegetables.

Beets are added to other vegetables and mixed. Vinaigrette salad is ready. Pleasant appetite!
RECOMMENDATIONS
Boil the vegetables along with the peel. In this case, they retain more vitamins. Vegetables should be put in boiling water.
If you are boiling all the vegetables together, put the beets in the water first, as it is the hardest to cook (about 60 minutes), followed by the carrots (40 minutes), then the potatoes (30 minutes). When the vegetables are ready, put them in another bowl, never leaving them in the water. Otherwise, their taste will be spoiled and become crumbly.
Refrigerate the vegetables before preparing the salad. The quality of vinaigrette made from hot or warm vegetables deteriorates faster.
Giving to the table. It is recommended to put the salad in the refrigerator for 30-60 minutes before serving.