Someone will now, of course, write that "I'm tired of the vinaigrette over the winter." But I don’t. I really love this salad. And today I will share my summer version of the vinaigrette. It turns out fresh, aromatic and very tasty. And most importantly, the preparation is simple, simple!
HOW TO COOK:
It's simple at first. Everything is as usual. I cut the baked or boiled beets into small cubes. Put in a bowl, add a little oil and mix and leave for 15 minutes.
By the way, I like baked vegetables in this salad. That makes it tastier. And the beets, of course, must be sweet!
I add chopped potatoes (preferably young) and carrots. I add canned beans. I drained the liquid, and washed the beans. Beans can be substituted with canned green peas.
I chop the onion very finely. And I also send it to a bowl (you can marinate it first, it will be even tastier). You can take green onions - even better for the summer version of the vinaigrette))
I add fresh cucumbers. I also cut them into small cubes.
And for acidity, I add sorrel to this salad. Sorrel leaves are well washed, dried and cut. I remove the stems. But you can also add them to the salad (they are also sour)!
It remains to salt to taste, add a little black pepper and season with aromatic sunflower oil. I stir and taste the salad. If there is not enough acid, I add a little more sorrel.
And that's it! Can be served immediately. But the salad will taste better if it stands for at least an hour in the refrigerator.
Recipe:
• Beets (boiled or baked) - 3 pcs.
• Potatoes (young boiled) - 2-3 pcs.
• Carrots (boiled or baked) - 1 pc.
• Canned beans - 1 ban.
• Onions - 1/4 pcs.
• Fresh cucumbers - 2-3 pcs.
• Sorrel - 1 bundle.
• Aromatic sunflower oil (for dressing)
• Ground black pepper
• Salt