Russian salad vinaigrette

Received its name due to the special dish filling. French vinaigrette sauce called, consisting of vinegar and oil. He found wide use in cooking and pre-revolutionary Russia. How did this healthy dish to cook?

As a rule, vinaigrette made from beets, peas, potatoes, carrots, pickles and sauerkraut. If the cabbage you did not have, even without it turned out pretty tasty. In this salad, you can add more green onions and greens, but this is at your discretion.

First we need to prepare the ingredients. Beet is better to bake in the oven, so it will remain more useful vitamins. Clean and the dried beet wrap foil with small holes. We put on a baking sheet sprinkled with salt. Salt perfectly retains the right temperature. Small holes in the foil will circulate the heated air. Put the pan with beets in the preheated oven for 2 hours.

While preparing beets, boil potatoes and carrots. It is important not to digest it all, not to get a vegetable porridge. Before cutting vegetables better cool. If you are using fresh peas, it is also better to boil for 5 minutes in salted water. Although you can use canned version.

While the vegetables cool down, you can cook the sauce for dressing consisting of olive oil, salt, black pepper and wine vinegar. All the ingredients are mixed well until complete dissolution of the salt.

Cut the pre-peeled vegetables. You can add and onions. By small cubes must be about 5 mm. Although too granulate is not worth it, not to get a "mess." All gently stir.

Beets need to prepare in a separate bowl. Cut it into cubes and pour part of our refueling. Stir to evenly distribute filling. This is to ensure that all the rest of the ingredients are not painted in the color of beetroot. So we get a nice view of dishes.

Sliced ​​pickles mixed with beets.

Remaining dressing fill the remaining vegetables.

Next, combine all the vegetables together.

At this stage, you can add sauerkraut.

Sprinkle with our meal and greens; Ideas on the table. Bon Appetite!