The most popular salad made from ordinary boiled vegetables can even be served on a festive table if you add other ingredients to them, such as pickles and mayonnaise. Of course, on the days of Lent, this dish is seasoned with unrefined vegetable oil: sunflower, olive, corn, etc., but dressing with mayonnaise of any kind is more appropriate for a celebration, even garlic.
Onions will add a light spicy note to the flavor bouquet. For those who love a more delicate flavor, marinate the onion slices in apple cider vinegar for 15 minutes, or use green onions.
When added, grain mustard (store version) is also appropriate, thanks to which the salad will become more colorful in appearance, festive. Do not forget about fresh herbs: dill, parsley, etc. - it will add brightness to the dish.
Ingredients:
Boiled beets - 1 pc.
Boiled carrots - 1 pc.
Bulb onions - 1 pc.
Mayonnaise - 1.5 tablespoons
Pickled cucumber - 1 pc.
Salt and pepper to taste
Greens to taste
Preparation:
1. Boil the beets and carrots in salted water for about 20-30 minutes in advance, then cool them sharply in ice water, leaving the vegetables in it for another 15-20 minutes. This procedure with root vegetables must be done, since hot ingredients reduce the shelf life of the dish to 2-3 hours. You can boil vegetables in the evening and prepare a salad in the morning. Peel the beets and rinse, cut into medium cubes, placing the slices in a container.
2. Peel, rinse and chop the boiled carrots in the same way, then add them to the beets.
3. Use a large pickled cucumber - you can replace it with two small ones. Cut the product into medium-sized cubes and leave for 5 minutes to release the juice. Press the pickled cucumber cubes lightly against the board and drain off any excess liquid. If this is not done, the dish will "float" when refueling. Add the slices to the container.
4. Peel and rinse the onions, cut them into half rings and add to the container along with the chopped greens, previously washed.
5. Add mayonnaise of your choice, add salt and pepper to the dish. Mix the whole salad gently. By the way, if the serving is planned after a while, then the chopped cuts can be cooled in the refrigerator, and seasoned with mayonnaise immediately before serving.
Put the dish in bowls, salad bowls, garnish with chopped herbs and serve.
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