The main ingredients in vinaigrette are boiled beets, potatoes and carrots. Beets are dressed with oil separately from other vegetables so that they are not stained by its juice. To muffle the earthy taste of vegetables, a spicy dressing in the form of acetic acid or pickles is added to the vinaigrette. For example, pickles, sauerkraut or capers. Traditionally, sunflower oil or mayonnaise are used for dressing. Olive oil is inappropriate in vinaigrette because of its property to thicken in the refrigerator.
Step 1
Prepare the vegetables for the vinaigrette. Cut the prepared beets, potatoes and carrots into cubes.
Step 2
Start preparing the salad. Place the beets in a separate bowl and season with vegetable oil. This will prevent them from releasing juice into the salad. Place the chopped potatoes and carrots in a saucepan or deep bowl. Pour in 5-6 tablespoons of green peas, chopped green onions, add a pickled cucumber and salt to taste. Add the beets to the vegetables and mix.
