Found a way out: now I don't cook vegetables for salads

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A simple recipe for your favorite salad. A little trick that saves my time 😊

Especially there is not enough time before the holidays. This method often helps me out. The vinaigrette turns out to be no less tasty, but much faster!

Everything is very simple! I cut into small cubes raw (!) vegetables - beets, carrots and potatoes.

Then I pour 2 tablespoons of vegetable oil into a bowl with a thick bottom. Spread the chopped beets and mix well so that each piece is covered with butter.

The next layer is carrots. And on top - potatoes. DO NOT MIX!

I add 5 tbsp. water, bring to a boil over high heat and boil for exactly 5 minutes!

Then I take it off the heat and, without opening the lid (!), I let it cool completely. When the vegetables are completely cool, they are ready! Soft, but most importantly - all cubes are even! I drain off excess liquid (if any).

I put the vegetables in a bowl, add the rest of the ingredients (beans, pre-pickled onions, chopped pickles and sauerkraut). I fill with oil and mix. You can add salt to taste.

Simple and fast!

In the video below, in addition to this recipe, there is also a recipe for vinaigrette without potatoes with an interesting dressing, Greek salad with baked eggplants in an edible plate and herring under a fur coat. Look - you will like it)) And there is definitely something to talk about!

INGREDIENTS:

• Raw beets - 1 pc.
• Raw carrots - 1 pc.
• Raw potatoes - 2 pcs.
• Pickled cucumber - 1-2 pcs.
• Sauerkraut - 100-150 g
• Canned beans - 1 can
• Onions - 0.5 pcs.
For the marinade:
• Vinegar - 2 tsp.
• Sugar - 1 tsp.
• Salt - a pinch
• Boiling water - 100 ml
For refueling:
• Fragrant sunflower oil

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