How to make a classic vinaigrette recipe

What you need for a classic vinaigrette

Remember that there are no strict proportions in the vinaigrette. It all depends on your taste. Here are the approximate amounts of ingredients you need:

2 medium beets;
4-5 medium potatoes;
2 medium carrots;
5-6 medium pickled or pickled cucumbers;
1 white or red onion;
250 g canned green peas;
5-6 tablespoons of vegetable oil;
¼ – ½ teaspoon of salt.

What else can you put in a vinaigrette

Many people cannot imagine a vinaigrette without sauerkraut. It can be used in place of or with cucumbers. In the latter case, take approximately equal parts of both. If you put only cabbage in the salad, you will need about 300 g.

Canned or boiled beans can be used instead of peas.

Pickled mushrooms will also add variety, they will need 200–250 g. Although you can add less or more, while adjusting the rest of the salty foods - cucumbers and / or cabbage.

Greens such as dill, parsley or green onions add a fresh touch.

Oil and salt can be pre-mixed with ½ – 1 tablespoon of vinegar (apple cider or 3%) and a pinch of ground black pepper. The vinegar will add even more acidity to the vinaigrette.

How to make a vinaigrette

Place the washed but unpeeled beets, potatoes and carrots in saucepans and cover with cold water. Beets are best cooked separately from other vegetables as they take longer to cook and can color the water.

Potatoes will be ready in about 20-30 minutes after boiling water, carrots in 30-40, and beets in at least an hour. Although it may take less or more time: it all depends on the size of the vegetables.

Cool boiled vegetables and peel them. Cut the beets, potatoes, carrots and cucumbers into equal medium cubes, and the onion finely. Add the peas, oil, salt and mix the salad thoroughly. Add salt if necessary.

If you do not want the beets to color the vegetables, first mix them with a little oil, and then add all the other foods to it. And don't forget that ingredients can be substituted or supplemented.

It is better to let the vinaigrette brew in the refrigerator for several hours or overnight. Then it will become even tastier and more aromatic.