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 is the approximate amount of ingredients needed:
- 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 salt.
What else can you put in a vinaigrette
Many do not imagine a vinaigrette without sauerkraut. It can be used instead of cucumbers or together with them. In the latter case, take approximately equal parts of both. If you put only cabbage in the salad, you will need about 300 g.
Instead of peas, you can take canned or boiled beans.
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.
Fresh greens will add a touch, such as dill, parsley or green onions.
Oil and salt can be pre-mixed with ½-1 tablespoon of vinegar (apple or 3%) and a pinch of ground black pepper. Vinegar will give the vinaigrette even more sourness.
How to make a vinaigrette
Place the washed but unpeeled beets, potatoes and carrots in a pot and cover with cold water. Beets are best cooked separately from other vegetables, as they take longer to cook and can stain 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 into small cubes. Add the peas, oil, salt and mix the salad thoroughly. Salt it if necessary.
If you don’t want the beetroot to color the vegetables, first mix it with a little oil, and then add all the other products to it. And do not forget that the ingredients can be replaced 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.