What you need for the vinaigrette - a simple recipe. Making the vinaigrette tastier. How to make a vinaigrette with classic mustard dressing

It is difficult to find a person who has not tried vinaigrette at least once in his life. The dish is wonderful in every way - healthy, tasty, and also very easy to prepare.

For as long as I can remember, we have always prepared vinaigrette at home. This is the same old and favorite recipe as or. There is simply no exact recipe for how to make vinaigrette, because it classic version It is permissible to add products that you prefer and that will add zest to your salad.
Let's cook todaythe simplest vinaigrette, nevertheless very tasty, and at the end of the article I will talk about the many options for its preparation.

(for 10-12 servings)

• 3 medium carrots
• 3 medium potatoes or 4-5 small ones
• 2 medium beets
• 1 can of green peas
• 1 jar (500-700 g) pickled or pickled cucumbers
• aromatic sunflower oil
• 1 medium or 2 small onions
• parsley dill, green onions, salt, ground pepper

Preparation:

Boil beets in one pan, and potatoes and carrots in another. We check readiness with a fork or knife - it should be easily pierced. Let the prepared vegetables cool, then peel them.

Let's start cutting. Can be cut boiled vegetables into small cubes with a knife, or you can use this grid, it’s convenient and saves a lot of time.

First, chop the beets. To make the vinaigrette beautiful and multi-colored, and not an even beet color, pour fragrant sunflower oil over the beets and mix. If you don't like flavored sunflower oil, use unscented oil.

Add chopped potatoes and carrots to the beets.

We put it on top green pea.

Finely chop the cucumbers and add to the salad bowl.

Finely chop the greens and also add them to the salad bowl.

Salt (taking into account the saltiness of the cucumbers), pepper, pour in aromatic vegetable oil and mix.

If you add onion, you can pour boiling water over it for 2-3 minutes, then rinse with cold water. The bitterness will go away and the taste will become softer.You can also fry the onions in vegetable oil, and then add them to the vinaigrette along with the oil.

This is the beauty we got:

And now about the options for preparing a delicious vinaigrette.Each additive adds a special flavor note, which only enhances the overall taste of the dish. You can add one thing, or you can combine it.
Many people love sauerkraut in vinaigrette. You can also add canned or boiled beans, chopped herring fillet or canned fish, apple, pickled mushrooms, a little horseradish or hot mustard, grain mustard, they are seasoned not with oil, but with mayonnaise, etc. In general, how to prepare a vinaigrette and with what additives is up to you to decide.
Surely each of you has your own secrets for making vinaigrette. If you want, share them in the comments.

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. Tips, secrets and cooking tips traditional salad, I’ll share.

Vinaigrette should not be underestimated holiday salad . With skillful preparation of 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 is often added. This option is suitable for summer. You can choose any cabbage, but ideal option It will be white.

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

Original recipe, not everyone likes parsnips, but combined with fresh crisp apples and walnuts it turns out simply 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)

And now in classic recipe“mix” the herring, boiled beef, green apple, red caviar, boiled eggs and salted mushrooms. 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. On New Year he fits right in among the others 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.

1. It is better to choose loose potatoes rather than smooth ones - this way the salad will turn out “lush and shaggy”.
2. It is better to use salted cucumbers - they will give the dish a sour-salty taste.
3. And definitely fresh, real, unrefined sunflower oil.
4. You should not overdo it with vinegar, but it is better to abandon it altogether. It will kill all the mysterious aroma from childhood!
5. The most suitable for our dish is onion.
6. 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.
7. Can be served warm, with the addition of meat or seafood.
8. It can be posted on rye bread, decorate with green onions or dill.
9. Suitable for weight loss and approved for nursing mothers.
10. The shelf life is no more than a day.

How to decorate and serve a beautiful vinaigrette salad?

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 the list New Year's menu, for any other holiday or birthday! Bon appetit!

Which we are used to serving at the table. Dishes whose recipes are passed down from generation to generation. Salads that are familiar to us, in which we are afraid to change something, just so as not to spoil the taste. Vinaigrette is a classic recipe and one of them.
What is a classic Vinaigrette recipe and a classic one: you will learn from our article today.

Green peas add a pop of color to the salad. Whatever it is, canned or fresh, it will always be the brightest compared to other products. Juicy in appearance and tastes just as good!

Classic vinaigrette ingredients:

• 300 grams of beets;
• 300 grams of potatoes;
• 300 grams of carrots;
• 300 grams of pickled cucumber;
• 80 grams of onion;
• 200 grams canned peas.

Classic vinaigrette recipe - step-by-step recipe with peas:

1. Boil the root vegetables until full readiness, remove from heat, drain and leave to cool.
2. Cut the ends off the cucumbers and cut into small cubes.
3. Peel the onion, rinse under the tap and chop into cubes.
4. Open the can of peas and drain the excess liquid.
5. Peel the cooled vegetables and chop into small cubes.
6. Combine vegetables in one bowl along with peas, onions and cucumbers.
7. Season the salad with oil and place in the refrigerator for a quarter of an hour.
8. Then you can serve it to the table.

Tip: when buying canned peas, be extremely careful! Make sure that the jar is not swollen or damaged (dents or scratches). Very often, even with the slightest external damage, it turns out that the product contained inside is spoiled. To avoid this, the easiest way is to buy fresh peas and boil them a little.

How to prepare a classic vinaigrette recipe

IN winter period It’s much easier to buy some sauerkraut than to sit and chop regular white cabbage. It is sold everywhere, many sellers prepare it in markets, where you can taste it before buying it.

Ingredients for classic vinaigrette:

• 1 medium beet;
• 1 small carrot;
• 1 potato tuber;
• 1 onion;
• 300 grams of canned peas;
• 200 grams of sauerkraut;
• 3 small cucumbers from a jar.

Vinaigrette recipe - classic step-by-step recipe:

1. Root vegetables must be thoroughly washed and cooked. It is better to do this in three separate saucepans so that the vegetables do not transfer their tastes/smells to each other, and the beets do not lose color.
2. You can cook it in salted water, but then you don’t need to add salt to the salad after cooking.
3. Cook the vegetables until completely soft, check with the tip of a knife. Potatoes and carrots will be ready in 20 minutes. Beets – 30 minutes.
4. In the meantime, you need to peel the onion, rinse it, then chop it into thin half rings or small cubes.
5. Chop the cabbage into short fibers and combine in a bowl with the onion.
6. Chop the cucumbers into cubes and add to the cabbage.
7. Cooked vegetables must be cooled. To do this, drain the water and place the vegetables on a well-ventilated surface.
8. Peel the cooled vegetables and cut into cubes.
9. Treat each type of vegetable with sunflower oil. This is necessary so that the beets do not stain other products with their bright color.
10. Next, you can add the root vegetables to other products, mix, and season with oil.
11. Open the can of peas and drain the liquid.
12. Decorate the salad with peas and serve!

Tip: for more rich taste salad, you can marinate the onions in lemon juice and honey. To do this, you need to take one teaspoon of honey, juice from a quarter of a lemon and a little salt per onion. Combine all three components and add the chopped onion. Marinate for half an hour.

Classic vinaigrette salad recipe

The peculiarity of the salad is that housewives usually choose sour apples for it, which give the dish a certain peculiarity. Be sure to try it and surprise your guests with it.

Classic vinaigrette composition:

• 300 grams of beets;
• 300 grams of carrots;
• 300 grams of potatoes;
• 150 grams of cucumbers;
• 2 sour apples;
• 2 green onions;
• Greens to taste;
• 1 lemon.

Classic vinaigrette salad recipe:

1. Rinse beets, potatoes and carrots under cool water, removing all dirt and sand. Pour water into a saucepan and send it to the fire. Bring water to a boil and then add vegetables. Cook the root vegetables with the lid closed until fully cooked. In addition to the tip of the knife, you can also check the readiness of the food with a fork. It should go in easily and come out just as easily.
2. Once the vegetables are soft, drain and cool. Peel cold, cooled root vegetables and cut into cubes.
3. Combine all three products in one bowl.
4. Wash the onion feathers, dry and chop.
5. Fresh cucumber can be peeled or left in it. Then cut into cubes and add to all foods along with the onions.
6. Do not peel the apples. Cut into cubes and sprinkle with a little lime (lemon) juice.
7. Add apples to the salad, stir and add oil. Mix again.
8. Cool, sprinkle with herbs and serve!

Vinaigrette salad classic recipe

This one so that it harmonizes in color with other products that will be colored by beet juice. The dish is nutritious and can be prepared a quick fix, which is very important when there is little time before guests arrive.

Classic vinaigrette composition:

• 2 beets;
• 1 carrot;
• 3 potatoes;
• 1 small onion;
• 4 small pickles;
• 210 grams of sauerkraut;
• 140 grams of canned red beans;
• Vegetable oil and salt.

Vinaigrette recipe classic recipe:

1. It is necessary to wash the root vegetables and boil the potatoes and carrots in one bowl, and the beets in another until fully cooked. Next, drain the water and wait for the vegetables to cool.
2. Peel the already cold root vegetables and cut them into medium cubes.
3. Place the beetroot cubes first in the bowl where the salad will be formed and pour a small amount of vegetable oil so that they do not give away their color. Stir and add salt.
4. Once all the beets are in the oil, you can safely add the potatoes and carrots.
5. Peel the onion and cut it into very thin half rings.
6. Cut off the ends of the pickled cucumbers and cut into cubes. If the skin is very hard, you can cut it off and leave only the pulp in the salad.
7. Squeeze the juice from the sauerkraut using your hands or a tablespoon. Cut it into several shorter pieces. If the size is appropriate (not a very long straw), you can immediately add the cabbage to the beets.
8. Open the can of beans and pour out the marinade. Place the beans in a colander and rinse under water (preferably cold or lukewarm).
9. Mix all ingredients in a bowl with root vegetables. If necessary, salt and pepper again and add vegetable oil.
10. For better taste To reveal the properties of onions, let the salad stand for an hour or two in a cool place.
11. Garnish with herbs before serving.

Classic vinaigrette recipe

A salad with an egg will always be more satisfying than without it. The ingredients in this dish will keep you from getting hungry and will give you energy for the whole day.

What is included:

• 100 grams of sauerkraut;
• 1 pickled cucumber;
• 1 beet;
• 60 grams of beans;
• 2 potato tubers;
• 1 chicken egg;
• 1 onion.

Classic vinaigrette recipe:

1. Prepare beans for salad in advance. Fill it with water overnight and leave to swell.
2. Start preparing the salad with beans. Drain, rinse and place the beans in a saucepan. Fill them with water again so that the beans are covered by a few centimeters. Put on fire and cook until done.
3. Once the beans are cooked, cool them.
4. Boil the potatoes and beets until fully cooked. After the vegetables are cooked, cool them, peel and cut into cubes.
5. Boil the egg, cool and then cut into pieces.
6. Peel the onion, rinse and cut into small cubes.
7. Cut off the edges of the cucumber and chop as well.
8. Squeeze out excess liquid from the cabbage and cut into smaller strips if necessary.
9. Combine all ingredients in a salad bowl, season with oil, salt and serve cool.

Tip: To avoid coloring the salad, add the beets last.

What is it good for? Namely, because it can be cooked not only on cold winter evenings, but also on hot ones summer days. After all, the ingredients are always freely available in any supermarket and in any market. You do not need to wait for the “seasonality” of certain vegetables. Everything is at hand all year round, so put laziness aside and get to work. Try new recipes and never cease to be surprised.

This vitamin healthy salad It is especially important to include vegetables in your menu in winter and during the off-season. Today you can find a variety of vinaigrette recipes. In addition to the classic offer, there are options, for example, with seafood, herring, beans and other additions that will add their own interesting touch.

Classic recipe for vinaigrette with green peas

Ingredients: 3 potatoes, large beets, a couple of carrots, an onion, 3 pickles, half a can of canned green peas, fine salt, unrefined oil. The following is a classic vinaigrette recipe.

1. First of all, cook all the vegetables (carrots, beets, potatoes) right in their skins until tender.
2. When they become soft, remove, cool, and cut into small cubes.
3. Pickled cucumbers and onions are chopped in the same way.
4. The prepared ingredients are mixed in a bowl and salted. Peas without brine are added to them.

The appetizer is seasoned with a combination of unrefined oils, such as sunflower and olive.

How to cook with sauerkraut?

Ingredients: 2 medium beets, 2 carrots, 160 g sauerkraut, 3-4 medium potato tubers, unrefined oil, salt, ground pepper.

1. To prepare delicious vinaigrette with sauerkraut, you need to first bake all the vegetables except cabbage. First, the components are thoroughly washed with a stiff brush, sprinkled with salt, wrapped in foil and placed in the oven for 50-60 minutes.
2. The prepared vegetables are randomly chopped. For example, cubes or thin bars. To prevent beets from staining potatoes and other ingredients, you can season them with oil immediately after cutting.
3. The cabbage is squeezed out of excess brine. If necessary, its large pieces are cut.

All prepared products are combined in a deep salad bowl. They are salted, peppered and seasoned with oil.

Vinaigrette with herring, seasoned with special sauce

Ingredients: 2 boiled beets, carrots and large potatoes, 3 small pickled cucumbers, medium salted herring fillet, 130 g of canned green peas, 90 g of sauerkraut, a bunch of greens, fresh garlic to taste, light mayonnaise.

1. Boiled vegetables are cooled and cut into small cubes.
2. The cabbage is squeezed out and finely chopped.
3. The herring gets rid of even the smallest seeds, after which its fillet is cut into medium pieces. To make the housewife’s task easier, you can buy the fish in pieces.
4. Pickled cucumbers are randomly chopped with a sharp knife. It is best to chop them into miniature cubes.
5. To make the sauce, combine mayonnaise, crushed garlic and finely chopped herbs.
6. All the components prepared in the first four steps are combined in the salad bowl. Add canned green peas without brine to them.

All that remains is to add salt to the herring vinaigrette and season it with the resulting aromatic sauce.

Since the appetizer contains salted fish and pickled cucumbers, it is important not to overdo it with the amount of salt.

A simple recipe with pickles

Ingredients: 4-5 potato tubers, 2-3 sweet bright beets, 2 medium carrots, onions, 3-4 pickles, unrefined oil, table salt, favorite seasonings.

1. The declared vegetables, except onions and cucumbers, are thoroughly washed and boiled until softened. Next, you need to peel the products and chop them into small pieces.
2. The onion is chopped into miniature cubes. If you don’t want it to crunch in the finished appetizer, pour boiling water over the chopped vegetable for a couple of minutes.
3. The prepared ingredients are combined in a spacious bowl. Diced pickles are also sent there.

All that remains is to season the finished snack with unrefined oil, salt it and add any selected spices to taste.

Cooking with apples

Ingredients: 420 g potatoes, 80 g carrots, 170 g sauerkraut, 80 g pickles, 120 g beets, 130 g apples, 60 g canned green peas, onion, 4 tbsp. spoons of unrefined oil, 1 tbsp. spoon table vinegar, rock salt. How to prepare a vinaigrette with apples is described in detail below.

1. First, potatoes and carrots are cooked directly in their skins over high heat until tender.
2. Boil in a separate bowl large pieces beets.
3. The finished softened vegetables are peeled and cut into thin strips. You can grind the listed products arbitrarily according to the taste of the housewife.
4. The apples are peeled, cored and seeded, and then chopped into thin slices.
5. Pickled cucumbers are also removed from the seeds (and, if necessary, from the hard skin), after which they are randomly chopped.
6. The peas (canned) are placed in a colander and washed with running cold water.
7. For the sauce, vegetable oil is added and combined with table vinegar.

All prepared ingredients are placed in a bowl and poured over with the prepared dressing.

Vinaigrette with beans

Ingredients: a couple of beets, potatoes and carrots, a medium onion, 4 full tablespoons of sauerkraut, 5 tablespoons of canned red beans and green peas, vegetable oil for dressing and table salt.

1. First, the vegetables are cooked until soft. These are carrots, beets and potatoes. When finished products Once cooled, they can be peeled and cut into miniature cubes.
2. Try to chop the onion with a knife as finely as possible. Instead of the usual white vegetable Red can also be used. To rid the onion of excessive bitterness, it is worth marinating its pieces in a mixture of table vinegar and water for a couple of minutes, and then rinsing with cold water.
3. If necessary, finely chop the sauerkraut.
4. All prepared ingredients are combined in a deep bowl. Canned legumes, previously freed from brine, are poured in there. If desired, red beans can be replaced with white ones.

Season the vinaigrette with beans with salted vegetable oil.

Original version with squid

Ingredients: 230 g beets, large onion, 90 g pickled cucumbers, 130 g canned green peas, 270 g squid rings, salt, spices and vegetable oil for dressing.

1. First of all, the seafood rings are boiled in salted water. To prevent them from turning out “rubbery”, squids are immersed in boiling water for 2.5-3 minutes. As soon as the product has cooled, it is finely cut.
2. Onions and cucumbers are chopped in the same way.
3. The beets are also boiled until soft, after which they are chopped into small cubes.
4. All ingredients prepared in the previous steps are mixed in a deep bowl. Next, add green peas without brine to them.
5. The appetizer is salted to taste, flavored with selected spices and seasoned with vegetable oil.

Before serving, you should leave the salad to brew for a while on the bottom shelf of the refrigerator.

Festive vinaigrette with mushrooms

Ingredients: 2 beets, large carrots, 3-4 potato tubers, rock salt, 2 pickles, onions, sweet and sour apple, 230 g of salted honey mushrooms, 130 g of green peas (canned), 1 teaspoon of mustard, unrefined sunflower oil.

1. Vegetables (potatoes, beets, carrots) are washed with cold water and boiled until soft. When they have cooled, the food can be finely chopped.
2. Cucumbers are also chopped in the same way.
3. If the mushrooms from the jar are too salty, you should rinse them under cold water and only then finely chop them.
4. The apple gets rid of the seeds and the skin is cut off. Next, the fruit is cut into miniature cubes.
5. Onions are chopped in the same way.
6. The brine is drained from the peas.
7. All prepared components are placed in a common bowl.
8. For dressing, mix oil and mustard in a separate glass.

All that remains is to add the sauce to the appetizer and serve it to the table. If the vegetables are still warm, first cool the salad well.

How to serve a dish in an original way?

To beautifully decorate a vinaigrette, for example, for festive table, you can use the same products that were included in the composition to decorate it. For example, for the version with beans, you can lay out delicious flowers made from canned legumes and fresh herbs on the surface of the snack. It is important to cut flowers and other similar decorations from boiled carrots or pickled cucumbers.

Beautiful patterns are easily obtained from canned peas, sweet corn, miniature pickled tomatoes.

If a certain number of guests are expected, then the vinaigrette can be served to the table in portions in original festive molds. Each individual bowl is decorated with chopped herbs or slices of herring. A variety of salted fish perfectly complements what is being discussed vegetable salad. This addition will make it more tasty and satisfying.

If you have a serving ring at home, you can easily give the appetizer the desired shape. True, in this case, it is best to use mayonnaise or another sauce to season the treat, which will reliably combine the salad components. Sunflower oil will not cope with this task.

Vinaigrette: calories

The calorie content of such a snack primarily depends on the composition of the vinaigrette. If you prepare a classic salad, then per 100 g of dish there is a little more than 130 kcal.

Various additional ingredients add calories to the snack. Especially if you use mayonnaise for dressing instead of butter, mushrooms, fried vegetables or canned beans.

Of the variety of recipes, we bring to your attention 4 of the most common, as well as, as a bonus, interesting spicy dressings for this salad.

All vegetables for the vinaigrette are boiled “in their uniforms”. This allows you to most fully preserve their natural taste.

It is better to take beets of burgundy, dark varieties - such as in the photo. Only it will give a rich, “wine” color to the salad.

On a note

It is better to cook vegetables separately, but if for some reason you decide to place them in one bowl, follow these rules: remove root vegetables from the pan one by one as cooking progresses. After 20 minutes from boiling - potatoes, after another 15 - carrots, after another 15 - beets. These vegetables have different cooking times until they are done, and the potatoes, if removed at the same time as the beets, may simply boil until they fall apart.

Classic recipe with peas and sauerkraut

The basic option is the most common. Sometimes in this winter salad peas are replaced with beans, but otherwise they adhere to technology. Nobody bothers you to experiment with the composition, quantitative ratio and dressings. Try it and you will definitely find your taste.

Ingredients

• salted or pickled cucumbers - 3-4 pcs.;
• beets - 2 pcs.;
• potatoes - 2-4 pcs.;
• carrots - 3 pcs.;
• sauerkraut - 200 g;
• fresh boiled green peas (or canned) - 200 g;
• blue onions - 2 pcs.;
• salt, pepper - to taste;
• sunflower oil - 70-100 ml.

Step-by-step preparation

1. Let carrots, beets, and potatoes boil “in their uniforms.”
2. When everything has cooled down, you can start cooking. Chop the onions and cucumbers to a size slightly larger than peas. Mix in a container to prepare a vinaigrette. Add cabbage and green peas there.
3. Cool the cooked vegetables without peeling them (not in water, this will ruin their taste), then peel them and chop them into cubes the same as cucumbers.
4. Mix everything, add spices to taste and salt (be careful, you already have salted cabbage and cucumbers).
5. We fill with vegetable oil, it must be introduced at this stage, otherwise the proper intense color will not be obtained.

A step-by-step recipe for a classic vinaigrette will help you make any salad based on beets, potatoes, pickles and cabbage. Simply replacing vegetable oil with dressing will give a completely different taste.

Vinaigrette with beans and pickles

The recipe calls for white beans, but you can add red beans instead; it won’t make the appetizer any worse.

Ingredients

• medium-sized carrots - 3 pcs.;
• potatoes - 4-5 pcs.;
• large beets - 2 pcs.;
• white beans - 200 g;
• onion - 2 pcs.;
• pickles - 4-5 pcs.;
• spices - to taste;
• vegetable oil - 50-60 ml;
• garlic - 1 clove.

Cooking method

1. Cool boiled potatoes, beets, carrots and peel them.
2. Cut all components, except white beans, into cubes with a side of 6-8 mm.
3. Mix in a common container.
4. Add salt and spices to taste, crush a clove of garlic, pour in vegetable oil, mix well, let it brew.
5. Serve the salad, sprinkled with finely chopped herbs.

You can take any oil you like - sunflower, corn or olive. This classic bean vinaigrette recipe is interesting because it contains garlic. At your discretion, you can not use it, but we recommend adding it, trying it and comparing it with the taste that everyone is accustomed to since childhood.

Festive vinaigrette with salted mushrooms

Ingredients

• beets - 1-2 pcs.;
• large carrots – 1 pc.;
• potatoes - 3-4 pcs.;
• salted or pickled cucumbers - 2 pcs.;
• onion - 1 pc.;
• green apple - 1 pc.;
• salted mushrooms - 200 g;
• canned brain peas - 150 g;
• vegetable oil - 30 ml;
• mustard - 0.5-1 tsp;
• salt - to taste;
• parsley and dill.

How to cook

1. Cut and mix all vinaigrette components into cubes 6-8 mm in size into a common container.
2. It is better to grate the apple on a fine grater into “straws”.
3. Season with oil, first combining it with a spoonful of mustard, mix the vinaigrette thoroughly, and let it sit for at least half an hour.

This salad option will appeal to those who love the combination of sour apples and sweet beets.

Vinaigrette with seaweed

A few words about the main component of the salad, its “trick” - seaweed. It is better to buy kelp (as it is correctly called) dry. It is soaked in cold water for half an hour, swells and becomes indistinguishable from something just collected on the seashore at low tide. Then they put it on the fire and boil it twice without salt for about 5 minutes (from the moment of boiling), draining the water after each cooking to get rid of the pungent smell of iodine.

This procedure, however, applies to all seaweed dishes without exception: if you bought tasteless ready-made kelp, this is evidence of a violation of the cooking technology.

Ingredients

• small beets - 2 pcs.;
• carrots - 2 pcs.;
• potatoes - 2-3 pcs.;
• pickles - 2-3 pcs.;
• onion - 1 pc.;
• vegetable oil - 50-70 ml;
• canned kelp - 50-100 g (10-15 g dry);
• apple cider vinegar - 1 tsp;
• spices - to taste.

Instead of ground pepper A spicy Korean-style carrot dressing is suitable, and it already contains salt.

Cooking procedure

1. The onion is chopped into half rings and placed at the very bottom. Mixed with apple cider vinegar.
2. Root vegetables are peeled and cut into small cubes.
3. We chop the boiled and cooled kelp into shorter pieces (usually they are 5 cm long).
4. In a separate bowl, vegetable oil, root vegetables and kelp are mixed, salt and spices are added, and laid on top of the onion. After half an hour, you can mix everything. Ready!

Spicy vinaigrette dressings

We are used to flavoring salads with oil, but there is more interesting options. Preparing the dressing will not take much time, and the result will surprise and delight.

With mustard

For 100 grams of vegetable oil, add 1 teaspoon of mustard and a small clove of garlic, crushed to a pulp in a crush. Everything beats well with a fork. This, one might say, is a classic recipe for vinaigrette dressing; others are made on its basis, no less tasty.

With soy sauce

Let's take the ingredients from the previous recipe, plus soy sauce, which is added after the other ingredients are mixed.

If you make a vinaigrette with this dressing, do not forget that you need to add salt to the salad at the very end and very lightly, as it will soy sauce there is plenty of salt.

With bay leaf

Heat 100 grams of vegetable oil on the stove to a temperature of approximately 120⁰C. If you don't have a thermometer with a scale over 100 degrees, use a slice of potato: as soon as it starts to brown, remove from heat! At this point, drop three medium-sized bay leaves into the oil and wait until it cools completely. Now add the vinaigrette.

Little cooking secrets

If it is possible to replace onions with spring onions, do so. The recommendation does not apply to the recipe for vinaigrette with seaweed or those that use blue (purple) onions.

It is better to take unrefined oil, with a pronounced sunflower smell. If it’s freshly pressed, it’s absolutely wonderful!

Try to eat the vinaigrette within 24 hours, as it quickly spoils even in the refrigerator (especially when seasoned with onions).

Regardless of the composition of the ingredients and the recipe, a classic or festive vinaigrette is quite budget dish, which is not at all difficult to do. All the wisdom is in refueling and the ability to choose quality products. If the beets are tasty, then the most popular hearty vegetable salad will be finger-licking good!