Have you noticed at a party that sometimes the vinaigrette on the table looks more beautiful and brighter? Each vegetable has its own color and even potatoes remain light. The secret lies in the sequence of adding oil. I'm telling you a simple recipe for how to make such a salad!
Ingredients
- Beetroot (boiled) – 250 g
- Potatoes (boiled) – 200 g
- Carrots (boiled) – 150 g
- Green peas (canned) – 150 g
- Cucumbers (salty) – 3 pieces
- Vegetable oil (odorless) – 4 tbsp.l.
- Salt - to taste
Step-by-step cooking recipe
Peel boiled beets, potatoes and carrots.
Put the green peas in a colander, rinse under running water and dry on a paper towel.
Cut beets, carrots, cucumbers and potatoes into small cubes.
In a separate bowl, mix the beets with 2 tablespoons of vegetable oil and leave for 3 minutes.
Add potatoes, carrots, cucumbers, green peas, salt and the remaining oil to the beetroot. Gently mix the vinaigrette with a spoon.
If desired, decorate the finished vinaigrette with herbs and serve on the table.
