Beetroot has become widespread in cooking, and we are talking not only about classic borscht, but also other dishes eaten both on weekdays and at the holiday table. Of course, beet salads are the most popular these days, and vinaigrette remains the most popular. The main ingredients of this salad are boiled beets, carrots and potatoes, sauerkraut, pickles, onions or onions. Sunflower oil or a mixture of 3% vinegar, vegetable oil and ground black pepper are used as a dressing. Today, there are a huge number of different vinaigrette recipes; some add canned green peas to the salad, while others cannot imagine this dish without a finely chopped boiled egg. And whatever the composition of the vinaigrette, it will be one of the favorite salads for many years, both at home and in catering establishments.
Herring under a fur coat is one of the salads using beets that decorates Russian holiday tables every New Year. According to the classic recipe, a layer of spicy salted herring cut into small pieces is placed in a special flat dish, successively covered with layers of grated boiled potatoes, boiled carrots and beets. The salad can be complemented by layers of finely chopped onions and green apples. In most Soviet and modern recipes, mayonnaise is applied between layers, and the surface is decorated with herbs or boiled eggs. In general, New Year's recipes, the main ingredient of which is beets, are very diverse, these include grated boiled beets with nuts or garlic, seasoned with mayonnaise or sour cream, and the “Pomegranate Bracelet” salad with meat and pomegranate seeds, and Korean beets. And the list does not end there; a whole volume is not enough to write down all the existing beet recipes.
By the way, beets are a low-calorie vegetable, ideal for people who follow a healthy diet and for those who want to lose weight. For the latter, a salad brush is relevant. Despite the peculiar name, this salad is indeed very healthy. It allows you to get in shape after the holidays and lose a couple of extra pounds. The brush salad mostly has positive reviews; many people who are losing weight claim that after a diet on this salad they not only lose kilograms, but also get a flat stomach. A brush salad is prepared from raw beets, carrots, cabbage and herbs, and seasoned with lemon juice. Such components help not only to cleanse the intestines, but also to saturate the body with vitamins, while diversifying the diet.
Grow and eat beets, and you will be healthy and full of strength. Happy harvest!
Proper heat treatment of any product affects not only its taste, but also its beneficial properties. This is especially true for vegetables, so information on how to properly cook beets and how long to cook them until tender should interest you. There is a myth that heat treatment of foods destroys their vitamin and mineral complex, although this is absolutely not true!
Boiled beets are used in many healthy food dishes. This root vegetable is especially popular in the post-Soviet countries, because it is one of the most affordable food products, and it is also very healthy! Of course, this vegetable crop can be eaten raw, but it is used mainly for medicinal purposes.
In salads and appetizers, the root vegetable is used boiled, and with proper cooking of beets, we can preserve the maximum amount of its beneficial substances. About how long to cook this vegetable so that it does not lose color and cooks faster - our information!
The method of boiling red beets affects not only the cooking time, but also depends on the size of the root crop and its age. You can quickly cook root vegetables (including carrots) that are small and young, but it is recommended to boil large beets and carrots in the microwave or bake them in foil in the oven.
How to quickly boil beets
Method No. 1
All professional chefs know this secret. Using this method, the root vegetable is cooked for about 20 minutes! The whole secret is that a sharp temperature change accelerates the process of softening plant fibers. That's physics!
We take medium-sized root vegetables, put them in a saucepan, fill it with boiling water and put it on high heat without covering it with a lid. The water should cover the vegetables with a layer of at least 8 cm - otherwise, it will quickly boil away, and the root vegetables will not have time to cook.
After 15 minutes of vigorous boiling, drain the water from the pan and place it along with the vegetables under a stream of very cold water. Soak the boiled product in ice water for 5-10 minutes, making sure that the water remains ice-cold (ice cubes will help). Ready! You can make a salad!
Method number 2
How many minutes does it take to cook beets using this method? Read on!
Pour boiling water over the root vegetables, keep them on medium heat for 30 minutes from the moment they boil again, drain the water and immediately place the pan with the product under a stream of ice water for 15 minutes.
If the tap water is not cold enough, stock up on ice cubes. In general, according to this recipe, beets are cooked for 45-50 minutes, taking into account the cooling time.
* Cook's Advice
To prevent the beets from losing color, pour 1 tbsp into the boiling water. fresh lemon juice, or 1 tsp. sugar, or 1 tsp. vinegar.
How to cook delicious beets for vinaigrette or salad
Method number 1: in the oven
To cook beets so that they do not lose color and are tasty, we will turn to a proven method - the oven! It turns out tasty and not troublesome.
- Preheat the oven, set 190 degrees. Wash the beetroot thoroughly, do not cut off the tail and leaf rosette. Our task is to prevent juice from leaking out through any cuts.
- Wrap the root vegetable tightly in foil and bake for 25-35 minutes, depending on the size of the vegetable. Large beets should be baked for 35 minutes, small ones - 20 minutes.
- Unwrap and place in a pan of cold water until cool. If you have time, you can leave it in the oven until it cools completely.
Cooking vegetables in this way allows you not only to preserve their bright, beautiful color, but also most of the vitamins, organic acids and mineral compounds. The bright beet color of the vegetable looks great not only in vinaigrettes, but any salad will look very beautiful.
*Scullion's Advice
Red boiled beets should not stain other salad components, but how to achieve this? Very simple! After cutting the vegetable into cubes or any other way, sprinkle the cutting with vegetable oil and mix. The oil envelops the beet pieces, trapping the juice inside. You end up with a very colorful vinaigrette or other vegetable salad!
Method number 2: in the microwave
Microwave oven owners should not have any problems boiling vegetables.
- We take a medium-sized root vegetable, wash it thoroughly with a brush, but leave the tail and leaf rosette, as we advised in the recipe for baking vegetables in the oven.
- But to cook in the microwave, we must still break the integrity of the skin, otherwise the root vegetable may explode from the internal water pressure in the vegetable. That's why we use toothpicks to make deep holes in the vegetable.
- We wrap it in a plastic bag (to keep the inner chamber of the oven clean), put the bag in a special bowl for microwaves and boil the vegetable at a power of 800 kW for 10 minutes. During cooking, turn the vegetable over to the other side once.
How long does it take to cook beets if the microwave oven is of lower power? There is only one piece of advice: look in the instructions for your device. As a rule, no more than 20 minutes! Also take into account the size of the vegetable - large beets will take longer to cook.
How to cook boiled beets the traditional way
How to properly boil root vegetables (and carrots too) for salad so that they retain all the important nutrients?
- Wash the beets and carrots well with a brush, do not cut off any parts of the root vegetables, place them in a saucepan and fill them with cold water to a level of 5 cm above.
- Turn on high heat and wait for the water to boil. Reduce heat to medium and simmer for 15 minutes. Take out the carrots and put them in ice water. Cook the beets for another 20 minutes over medium heat and then until done over low heat. Check readiness with a knife or toothpick. The point should go in easily.
- Drain the water in which the product was cooked and fill it with ice water. After cooling, clean and crumble to suit your needs.
* Cook's Advice
Always try to use the temperature difference technique when you cook vegetables! Firstly, in this case they retain their color and fiber structure, and secondly, they are very easy to clean!
Also remember that salting the water at the beginning of cooking is not recommended, since boiling food in salted water slows down the process and the vegetables harden.
How long can boiled beets be stored?
This is not an idle question if you are a very busy person and you do not have enough time to boil vegetables before cooking. You can store the cooked product for up to 3 days in the general section of the refrigerator, but in the freezer for up to 6 months!
We hope that our information on how to cook beets correctly and for how long will help you more often include this healthy vegetable in your daily menu. Dishes with vegetables are the best foods for health and a high quality of life!
We all love beets for their unique, unlike anything else taste and a lot of useful properties. It is most valued for the prevention of heart and vascular diseases, as well as anemia: beets are rich in substances such as iron, potassium and magnesium, which have a beneficial effect on hematopoietic processes in the body.
Unfortunately, we are accustomed to thinking that cooking beets is long and tedious: indeed, if you simply place them in a pan with cold water, they will cook for 2 to 3 hours, which cannot repel anyone who values their time from this product .
We decided to collect the most effective tips on how to cook whole beets as quickly as possible and at the same time preserve all of their unique beneficial properties.
Temperature changes
This method is ideal for those who decide to quickly cook whole beets in a pan.
If you urgently need boiled beets to prepare a dish, we advise you to act like a professional chef: leave them in boiling water for half an hour, drain the water and immediately place them under running ice water.
Leave the beets to cool under water for 10–15 minutes: such a sharp temperature change will bring them to readiness.
Boiling water
Bring the water to a boil and, placing the beets in the pan, cook for about 40 minutes, maintaining high heat. Pour plenty of water, because the high temperature will boil it away very quickly.
Big fire
To quickly cook beets on the stove, you will need high heat and 20 minutes of free time.
It is very important to pour in more water: the root vegetables should be covered with about a ten-centimeter layer of already boiling water. Otherwise, the water will boil away long before the beets have time to cook. Leave the pot on and simmer for 15-20 minutes, then run the root vegetables under ice-cold running water for 5 minutes. The beets are ready.
The only drawback of this express method is that nothing of the beneficial vitamin C remains in the product.
Baking in the oven
Try cooking beets quickly in the oven using an ovenproof bag. This method is as fast as cooking, and, most importantly, just as (if not more) tasty: baked beets are sweeter than boiled ones, which can be successfully used when preparing, for example, vinaigrette.
Place the washed, unpeeled beets in a bag (you can also use foil) and place in the oven, preheated to 180–200 degrees. Small young root vegetables will be ready in half an hour, and large and ripe ones in 40–50 minutes.
In the microwave
If you want to cook beets quickly and tasty in the microwave, you will need about 20 minutes.
Place the unpeeled, washed beets in a special container for microwave ovens or a plastic bag, without tying it, but folding it. Set the microwave to medium power and cook for 7-10 minutes. Check for doneness and let the beets sit for another 5-10 minutes if they are still half-raw.
In a slow cooker
You can also cook beets quickly and easily in a slow cooker. The simplest and fastest option is to cook whole vegetables of approximately the same size in their skins.
On the “Steam” program (which can easily be replaced by the “Soup” or “Cooking” programs), the beets need to be completely filled with water and left to cook for 40 minutes. After the end of the program, check readiness and, if necessary, add another 10 minutes.
Never cut off the tail or peel the beets (unless you plan to stew them for your dish). It will be enough to wash it thoroughly with a sponge and send it to cook in this form: this way it will retain its beautiful rich color.
Speaking of color: add half a teaspoon of vinegar or lemon juice to the water after boiling - this will make it even brighter.
If you're cooking beets for a vinaigrette or other salad and don't want them to color the rest of the vegetables, toss them thoroughly in vegetable oil after cutting them before mixing them with other ingredients.
Do you like vinaigrette? Everyone's favorite salad since childhood. This is a popular salad, easy to prepare and budget-friendly.
Refers to cold snack foods. The vinaigrette includes boiled beets, potatoes, carrots, as well as sauerkraut or pickles and green or onions. This dish is also tasty and healthy, contains many vitamins as it is prepared from vegetables from the garden.
The name of the dish comes from the French vinaigrette sauce (from the French vinaigre - vinegar; vinaigre - something sprinkled with vinegar). A cold vegetable dish served as an appetizer and common in Russian cuisine. From the middle of the 19th century. This is how they began to call salads made from boiled vegetables flavored with vinegar in Russia.
There are a lot of variations of vinaigrette salad, with herring, seafood, pickled or salted mushrooms, seaweed, squid... Each housewife has her own secrets for preparing the salad. Step-by-step vinaigrette recipes with photos in this article will help you make your vinaigrette amazingly tasty.
Dear readers, first I would like to ask you to pay a little attention and move a little away from the main topic. Because I want to remind you that very soon on June 14, a book will be published on how to create and maintain your own blog, something like mine. Thanks to a blog, you can run a business without leaving your home, with a computer and Internet access at hand. You will find everything else in the same book, edited by Denis Povaga. We have already talked about this before and there was a separate post on this blog ().
Today, June 14, Blogger's Day, you will receive a link to a special page from where you can download a free book for a limited time. The book will be available for a certain time, do not miss this important moment, download it right now. This link is already active for free download of the book. Now let's get back to our classic vinaigrette recipes.
Classic vinaigrette recipe. Step-by-step cooking recipe
Delicious salad from Soviet childhood.
Compound:
Potatoes - 4 pcs.
Carrots - 1 pc.
Beets - 2 pcs.
Salt - to taste
Onion - 1 pc.
Canned peas - 1 can
Pickled cucumbers - 3 pcs.
Vegetable oil - 3 tbsp. l.
Preparation:
Potatoes, carrots and beets must be boiled in advance.
Cut a small onion into half rings very, very thinly.
Cut the carrots into cubes.
Cut the potatoes into cubes.
Cut the pickled cucumber into cubes.
Cut the beets into cubes.
To prevent the beets from instantly turning the salad black, you need to water them with vegetable oil.
Mix well and let stand for a couple of minutes.
All the necessary ingredients for the vinaigrette are ready.
Gently mix the salad and add salt to your taste. Since we doused the beets with vegetable oil, it turns out that the salad is already seasoned. Bon appetit!
Recipe for a classic vinaigrette with peas
Let's prepare a vinaigrette using canned peas.
Ingredients of the vinaigrette:
Large beets - 1 pc.
Green peas - 1 jar
Carrots-2 pcs.
Potatoes-3 pcs.
Pickled cucumbers-300 gr
Vegetable oil -150
Salt
Preparation:
Boil beets, potatoes and carrots until tender, cool and peel.
Pour green peas into a salad bowl. Finely chop the onion and add to the peas.
We also finely cut the beets and pickles into cubes and put them in a salad bowl.
Then add the diced carrots.
And finely chopped boiled potatoes.
Season the vinaigrette with sunflower oil and add salt to taste if necessary. Mix all ingredients.
Bon appetit!
Recipe for a classic vinaigrette with sauerkraut
A recipe for vinaigrette with sauerkraut - this folk dish simply cannot be unsuccessful or tasteless. And even though the vinaigrette recipe, as they say, is not entirely Russian, a salad of beets, potatoes, carrots and cucumbers is our food.
Compound:
Small beets - 3 pcs.
Potatoes - 3 pcs.
Carrots - 1-2 pcs.
Red onion - 1 pc.
Sauerkraut - to taste
Pickled cucumbers - to taste
How to make vinaigrette with sauerkraut:
Boil the vegetables (beets separately). Peel and cut into small cubes. Mix the beets with vegetable oil first - then it will not color the rest of the products. If using sauerkraut for a vinaigrette, add cucumbers as desired.
Add onions to the salad before serving the vinaigrette with sauerkraut. Bon appetit!
Vinaigrette with herring
Herring goes very well with all components of the vinaigrette.
Compound:
Beetroot – 1 kg
Carrots – 700 g
Potatoes - 1 kg
Pickled cucumbers – 300 gr
Green peas – 300 gr
Herring - 2 pcs.
Mayonnaise - 50 gr
Green onion
Preparation:
First, cook the beets, carrots and potatoes until tender. It's a long time, an hour and a half, at least. Then we clean the boiled vegetables and proceed to the most important thing - cutting the vinaigrette.
We cut vegetables into small cubes. We cut the herring, remove the bones, cut into small pieces. Everything in the vinaigrette should be cut into approximately the same size.
Add pickles and peas. Mix.
At first the mixture is multi-colored. If you immediately sprinkle it with sunflower oil, it will remain that way. And if you let it sit, the vinaigrette will gradually become monochromatic - the beets will color everything. If you like the second option, wait for it to color. Then sprinkle a little oil.
Since we cook a lot at once, we leave the vinaigrette unseasoned in the pan, it will last longer. And a small part that will be eaten at a time is seasoned with mayonnaise. Bon appetit!
How to make vinaigrette with beans
Compound:
Beetroot (medium) - 1 pc.
Carrots (large) - 1 pc.
Potatoes (medium) - 4 pcs.
Herring - 2 pcs.
Green olives
Green onion (bunch)
Mistral “Kindi” beans – 1 cup
Large cucumber - 1 pc.
Vegetable oil (any flavored, for dressing)
Preparation:
Pre-soak the Kindy beans in cold water, preferably overnight, and boil until fully cooked.
Bake beets, potatoes, carrots in the oven or boil in a double boiler until fully cooked and cut into small cubes.
Peel the herring, fillet it, cut it into small pieces. Cut green onions, olives, and cucumber into small cubes.
Mix all ingredients in a common bowl and season with aromatic oil. You will get a great salad. Bon appetit!
Advice
Use regular beans instead of canned beans. Soak it overnight in water, then boil until tender.
If you don't like potatoes, let boiled beans take their place. And don’t forget fresh herbs, green onions, tomatoes - these ingredients are largely responsible for the taste of beet salad.
Vinaigrette with freshly pickled mushrooms
Ingredients for 8 servings:
Boiled carrots - 100 g
Boiled beets - 150 g
Boiled potatoes - 200 g
Cucumbers (salted) - 120 g
Green peas - 50 g
Beans (boiled) - 100 g
Cabbage (sauerkraut) - 150 g
Fresh champignons - 250 g
Onion - 70 g
Vinegar - 70 g
Vegetable oil - 120 g
Spices
Sugar - 1 tsp.
Preparation:
Wash and cut the champignons.
Cut the onion into half rings.
Mix onions with mushrooms. Add to them the spices paprika, onion powder, garlic powder, a little soy sauce, black pepper, salt, and dried herbs. Now add vinegar and, stirring occasionally, let it brew for 30 minutes. The mushrooms are ready.
Prepare the sauce. To do this, mix vegetable oil, sugar and vinegar with spices (drained after marinating the mushrooms) and beat well.
Immediately season the beets with some of the sauce and let sit for 10 minutes without mixing with other vegetables to avoid coloring them.
Cut carrots, potatoes, cucumbers into cubes. Now mix all the ingredients and season with sauce.
Garnish with mushrooms and herbs. Bon appetit!
Salad vinaigrette. Recipe with squid
A familiar dish can take on an unusual taste if you cook it with tender squid and pickled onions.
Compound:
Boiled beets - 1 pc.
Boiled carrots - 2 pcs.
Boiled potatoes – 4-5 pcs.
red onion - 1 pc.
Three squid carcasses
Fresh and pickled cucumber
Salt and pepper
Vinegar raises oil.
Canned peas – 2 tbsp. l.
Greenery
Preparation:
Finely chop the onion and marinate for half an hour. For the marinade, mix three tablespoons of water, a tablespoon each of vinegar and oil, add table sugar. spoon, teaspoon of salt.
Clean and rinse the squids. Place them in boiling water for two minutes, adding salt. Then remove the squid and cool.
Cut the potatoes into cubes. Add chopped beets and carrots.
Add fresh and pickled cucumbers. Drain the marinade from the onions, dry them, and add to the vinaigrette. Place the peas.
Cut the squid into thin strips and add to the vinaigrette.
Add salt, oil and pepper, stir.
Serve sprinkled with herbs. Bon appetit!
How to make your own vegetable decoration
Let's decorate our vinaigrette with sprigs of dill and parsley leaves. We will also make roses from beets and carrots.
We cut the beets into circles very thinly, we will make roses from them. We also cut the carrots into thin circles.
We lay out the beet petals in a line, overlapping each other, 5-6 pieces. Stepping back from the edge by half of one beet petal, lay out three carrot petals.
Wrap carrot petals in beet petals. Until you get a rose.
We trim off the excess beets so as not to interfere.
Decorate the salad with the finished flower. We make 4-5 such flowers. and place on the salad evenly in a circle.
Carefully remove the form. It turns out to be a beautiful salad and it looks very appetizing; it will look impressive at any feast.
Vinaigrette salad “Fish” - a simple, quick and original recipe
If you try and decorate a simple salad beautifully, you can serve it on a festive table. Take the design idea - the salad looks impressive when placed in portioned baskets.
Compound:
2 cans “Sardine in oil”
Beetroot – 4 pcs.
Carrots – 6 pcs.
Potatoes – 4 pcs.
Mayonnaise
Pepper
Preparation:
A very easy salad, both to prepare and to digest, with an unusual taste. Prepares quickly.
Boil medium-sized vegetables until tender. Cool. Cut into small cubes.
Mash canned fish and mix with vegetables. Season the salad with mayonnaise.
Place in a salad bowl, sprinkle with allspice. Garnish with parsley. Bon appetit!
Subtleties of cooking
Baked vegetables will make the salad tastier and healthier.
If you don't like brightly colored foods, start putting vegetables with chopped beets in a container, after pouring oil on them.
Do not use metal utensils that oxidize.
Do not add a lot of oil - the food should not “float” in it.
To prevent the salad from turning sour quickly, do not mix hot and cold ingredients.
Pre-squeeze excess brine from cucumbers.
First salt, then oil.
Remember: unrefined oil is healthier.
Do not store the vinaigrette for more than a day.
Vinaigrette a La Coutouzov
Interesting vinaigrette recipe. The salad is bright, impressive and very tasty.
Compound:
Boiled veal (beef) - 300 gr
Lightly salted herring - 1 fillet
Green apple - 1 pc.
Large boiled carrots - 1 pc.
Large boiled beets - 1 pc.
Stems of petiole celery
Small pickled cucumbers - 4-5 pcs.
Marinated mushrooms (mushroom “assortment”) - 4 pcs.
Lettuce leaves for serving
Radishes for decoration
Red caviar for decoration - 4 tsp.
Hard-boiled egg for decoration - 1 pc.
…………………………………
For the Vinaigrette sauce:
Olive (sunflower) oil - 6 tbsp. l.
Mustard - 1 tsp.
Table horseradish - 0.5 tsp.
A few drops of lemon juice (balsamic vinegar)
Salt - to taste
Black pepper - to taste
………………………………..
For other refills:
Sour cream - 2 tbsp. l.
Mayonnaise - 2 tbsp. l.
How to prepare Vinaigrette salad a La Coutouzov:
Peel the beets and carrots and cut into strips.
Finely chop the mushrooms, pickled cucumbers and celery. Peel the apples and cut into strips, sprinkle with lemon juice.
Cut the herring fillet into thin slices. Cut the boiled meat into strips. Wash the lettuce and radishes.
Cut the radish into slices. Peel the egg and cut into rings.
Make a dressing. Add mustard, horseradish, lemon juice (balsamic vinegar) to the oil.
Mix everything well, season with pepper and salt to taste.
Place lettuce leaves on a serving dish and place a mold on the leaves. The shape can be cut out of a one and a half liter plastic bottle, height - 6 cm, diameter - 9 cm. And lay out the salad in layers:
1. beets, pour over the sauce, 2. herring fillets, 3. apple, pour over the sauce, 4. celery, 5. meat, pour over the sauce, 6. mushrooms, pour over the sauce, 7. carrots, pour over the sauce, 8. pickled cucumbers.
Garnish the salad with a circle of egg, red caviar and radishes. Carefully remove pan and serve immediately.
Another option is seasoned with sour cream or mayonnaise. Bon appetit and delicious stories!
Vinaigrette is a simple and elegant salad that will decorate both everyday and holiday tables. I hope you find the salad recipes in this article useful. Cook with pleasure!
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My grandmother also knew the secret of a real vinaigrette, and from her the recipe was passed on to my mother, and then to me. And now you will learn how to prepare a classic vinaigrette: with cabbage, with peas, with beans, with herring, with pickles, with an apple. I’ll share tips, secrets and tips for preparing a traditional salad.
Vinaigrette should not be underestimated as a holiday salad. If skillfully prepared in a beautiful and original presentation, even such a simple salad can compete with many New Year's dishes. And in winter it becomes a storehouse of vitamins and a source of energy.
I have collected 10 vinaigrette recipes for you, starting with the classic one and ending with an unusual recipe with sausage, even a very spicy “A la”. Choose any one to suit your taste!
Vinaigrette: classic step-by-step recipe
It is not known for certain how many vinaigrette recipes exist in the world, but if you analyze specialized publications, then at a glance there are several hundred of these recipes.
Classic cutting of vinaigrette - small cubes the size of a pea. The main ingredient is beets, so you need to choose smooth, clean tubers and cook long enough so that they are not hard.
Ingredients:
- beets - 3 pcs.;
- pickles - 4 pieces;
- medium carrots - 2 pieces or one large;
- potatoes (large) - 4 tubers;
- onions - 1-2 bulbs;
- vegetable oil;
- spices.
Cooking method step by step:
First you need to cook all the necessary vegetables in their “uniforms”. Peel and cut the vegetables into equal medium cubes.
While the vegetables are cooking, you can have time to finely chop the onion and dice the cucumbers.
Now in a large container you need to mix all the boiled vegetables and other ingredients. Then season with any vegetable oil. All that remains is to add traditional spices and mix thoroughly.
From the history of the origin of salad:
Once upon a time, the famous French chef Antoine Carême came into the kitchen of Russian Tsar Alexander the First. An unknown bright red dish caught his attention. And at this very time, the palace cook was pouring diluted vinegar over the finished dish.
In his French, Antoine said “vinfigre” (Vinegr), translated as vinegar. Thus, he wanted to ask why vinegar is added to vegetables. Our people, not understanding anything in French, thought that this was the name of the prepared dish. So it happened, they say this salad is Vinaigrette.
Vinaigrette: classic recipe with sauerkraut
Some ethnic groups prepare this salad with sauerkraut. It makes a lot more and has a savory taste.
- pickles (can be fresh) - 3-4 pcs.;
- large beets - 2;
- potatoes - 3-4 pieces;
- carrots - 3;
- sauerkraut - 200 g;
- blue onion - 1-2 pieces;
- salt pepper;
- sunflower oil.
Step-by-step preparation:
Beets, all potatoes and carrots need to be washed and cooked in their “uniforms”. While the vegetables are cooking, you can chop the blue onion and cucumbers into cubes.
When the potatoes, beets and carrots are ready, they need to be peeled and chopped into medium cubes.
Mix all the ingredients in a large bowl, add sauerkraut, spices and season with vegetable oil. Be careful with salt, because cabbage can be quite salty.
Vinaigrette: recipe with peas
Ingredients:
- carrot - 3;
- potatoes - 4-5 medium;
- beets - 2-3 pcs.;
- canned peas - 1 can;
- onion - 1;
- dill, parsley;
- vinegar 3% - 1 tsp;
- spices to taste;
- unrefined vegetable oil.
How to make this classic vinaigrette:
Boil potato tubers, medium beets and carrots in their skins. Cool the vegetables, peel and cut into medium cubes.
Finely chop the onion and prepared greens. Mix the products in a gastronorm container, add a can of green peas without liquid, add spices, a little vinegar, season with oil and mix well.
Recipe for vinaigrette with sauerkraut and beans
In order for the beans and other ingredients to be colored with beet juice, they are boiled first, cut into cubes and poured with oil - beans are immediately added to the beets.
- carrots - 3 pcs.;
- potatoes - 4-5 pcs.;
- beets - 2 pcs.;
- white beans - 200 g;
- onions - 2 pcs.;
- pickles - 4-5 pcs.;
- sauerkraut - 150-200 g;
- spices;
- vegetable oil.
Step-by-step cooking recipe:
Pour cold water over the beets, carrots and potatoes, cook them until tender, peel them and cut them into cubes. Try not to make cubes that are too large.
You need to pour water over the beans in advance, let them brew, and then cook. Now you need to put beets, potatoes, beans in a bowl and add oil.
Now cut the pickles into pea-sized pieces and finely chop the onion. Combine all the ingredients from the recipe, mix well, if necessary, add dry herbs and other favorite spices.
Salad Vinaigrette with herring
The salad is somewhat reminiscent of “Herring under a fur coat”, but, firstly, it is seasoned with oil, and, secondly, it has other additional components.
Salad ingredients:
- beets - 2-3 pcs.;
- canned peas - 250 g;
- potatoes - 3-4 pieces;
- carrots - 2-3 pieces;
- onion - 2;
- salted herring fillet - 250 grams;
- pickled or pickled cucumbers - 4 pcs.;
- green onions - a bunch;
- parsley - several sprigs;
- vegetable oil;
- spices.
Cooking method:
Boil standard vegetables for vinaigrette in their skins, cool and cut into small cubes. Chop or finely grate the onion, green onion and parsley. You can now put the chopped ingredients in a bowl and sprinkle with a little oil.
Cut the cucumbers into medium cubes and add to the rest of the vegetables. Also finely chop the herring. Mix all the ingredients well, add a little more oil and spices.
Please note that the vinaigrette seasoned with oil spoils quite quickly, even if stored in the refrigerator. Therefore, you don’t have to fill the whole bowl at once, but add oil individually to the plate.
Vinaigrette salad with sausage and pickles
Such variations are born when there is a small amount of food left in the refrigerator that combines well with each other.
Main cast:
- boiled sausage - 300 g;
- boiled beets - 3 pcs.;
- boiled carrots - 2;
- boiled potatoes - 4 pieces;
- onion - 1-2 onions;
- green onions - several arrows;
- green peas - 150-200 gr.;
- mayonnaise or vegetable oil.
Preparation:
Vegetables and sausage should be cut into cubes, as for Olivier salad. Finely chop two types of onions.
Place canned green peas and all other ingredients in a bowl. Season with sauce or oil, add any spices to taste and stir well. Bon appetit!
Vinaigrette with fresh cabbage
Instead of sauerkraut, fresh cabbage is often added. This option is suitable for summer. You can choose any cabbage, but the ideal option would be white cabbage.
Products for vinaigrette:
- boiled potatoes - 4 tubers;
- boiled carrots - 2-3 medium;
- 1 large beet;
- fresh white cabbage - 200 grams;
- peas - 250 g;
- onions - 2 pcs.;
- green onions - a bunch;
- dill;
- salted or pickled cucumber - 2 pieces;
- pickled champignons - 150 gr.;
- vegetable oil.
Preparation:
Cut potatoes, carrots and beets into equal sized cubes. Now finely chop the onion and greens. You also need to cut the cucumber into cubes, and the champignons into slices.
The cabbage can be chopped into medium strips, after which you need to mix all the products, season with oil and add spices.
Vinaigrette - classic recipe with the addition of pomegranate
This recipe includes almost all the standard ingredients for a vinaigrette, but the highlight will not be raisins at all, but pomegranate seeds.
Ingredients:
- beets - 1 large;
- red beans (canned) - 200 g;
- pickled cucumber - 2 large;
- boiled carrots - 1 pc.;
- boiled potatoes - 3 pcs.;
- pomegranate;
- olive oil;
- spices.
Recipe:
We cut carrots, beets, potatoes and pickles into equal cubes.
Take red beans out of the jar. We disassemble the pomegranate into grains.
Mix all the ingredients in a large bowl, add oil and maybe add a little lemon juice. We add standard spices, now it’s time to treat your guests and household members!
Vinaigrette with apple and parsnip
An original recipe, not everyone loves parsnips, but combined with fresh crisp apples and walnuts it turns out absolutely amazing.
Ingredients:
- apples - 2 pcs.;
- parsnip - 1-2;
- boiled beets - 2 small;
- boiled potatoes - 3;
- boiled carrots;
- peas - 250 g;
- nuts - 120 grams;
- mustard peas;
- yogurt;
- vegetable oil;
- spices.
Recipe:
Cut the finished vegetables into standard cubes, do the same with the parsnips. Finely chop the peeled apples. Chop the nuts a little. But so that they don’t turn out too small.
Now mix a lot of oil, spices, mustard and yogurt. Combine all ingredients and season the salad with sauce. Bon appetit!
Classic vinaigrette “A la Kutuzov” (La Coutouzov)
Now let’s “mix” herring, boiled beef, green apple, red caviar, boiled eggs and salted mushrooms into the classic recipe. Already satisfying and piquant. How delicious it is, you'll lick your fingers.
Of course, much more products are required - the salad turns from cheap and simple into premium. For the New Year, it will fit neatly among other New Year's salads on the festive table.
That's not all. Let's make a vinaigrette sauce: season and mix mustard, olive oil, horseradish, lemon juice, salt and pepper to taste.
And most importantly: we will lay our culinary creation in layers using a serving ring. First we place beets on the bottom of the plate, then chopped herring, the third layer is apple and celery, then meat, the sixth layer is mushrooms, then carrots and cucumbers.
Top with a circle of boiled egg and some red caviar. Isn't it a beautiful, bright salad for the New Year? Forward to the festive table and for well-deserved words of gratitude!
Watch the video on how to prepare premium vinaigrette salad “La Coutouzov”:
Such an amazing dish as vinaigrette is not just vegetables, it’s your imagination and ingenuity. Come up with something original and maybe soon another culinary masterpiece will appear - similar to the one that has already been created.
- It is better to choose loose potatoes rather than smooth ones - this way the salad will turn out “lush and shaggy”.
- It is better to use salted cucumbers - they will give the dish a sour-salty taste.
- And definitely fresh, real, unrefined sunflower oil.
- You should not overdo it with vinegar, but it is better to abandon it altogether. It will kill all the mysterious aroma from childhood!
- The most suitable for our dish is onion.
- The vinaigrette can be placed not only in a large glass bowl, but also beautifully portioned using a salad ring. It’s no wonder that it contains bright, multi-colored products to show off the flavor of the dish in all its glory.
- Can be served warm, with the addition of meat or seafood.
- It can be placed on rye bread, decorated with green onions or dill.
- Suitable for weight loss and approved for nursing mothers.
- The shelf life is no more than a day.
How to decorate and serve a beautiful vinaigrette salad?
How to beautifully decorate and arrange a classic Vinaigrette (roses from vegetables to the point) As stated above in the tips, we will use a salad ring and improvise with vegetables.
To do this, cut the beets and carrots into thin slices and place 4-5 slices in a row, overlapping each other.
Then we roll it into a tube, it turns out something similar to a rose. Where vegetables play the role of petals.
Place a ring in the middle of the salad bowl. Spread the vinaigrette around it. Now we carefully add “decorative roses” to our salad. We remove the ring. Everything is beautiful and delicious!
And also many housewives arrange the vinaigrette in the form of a “fish”.
Move away from old habits, show your imagination, come up with a new presentation! Now you can safely add this salad to your New Year’s menu list, for any other holiday or birthday! Bon appetit!
