The original Russian cuisine cannot be imagined without the classic recipe for vinaigrette, the main ingredient of which is beets, however, every year more and more people prefer to move away from tradition and experiment with a different composition of products. A vivid example of an exotic recipe is vinaigrette with beans.
Material Content:
Classic recipe
Ingredients:
- Beets - 1 pc. big size
- Carrots - 1 pc.
- Pickles - 1-2 pcs.
- Potatoes - 3-4 pcs.
- Onions - 1 pc.
- Canned peas - 3 tbsp. l
- Sunflower oil - 2-3 tbsp. l
- Salt to taste
The classic recipe is very easy to change. In order to make the salad more satisfying, you can take beans. So, in a usual vinaigrette, in addition to boiled beets of bright red color, potatoes and carrots, beans are added: white or red of your choice.
Many people prefer to take canned beans, since it is enough to open a can, you can pour the excess water and beans into a salad, however, it is also very tasty, unless you have to tinker with it for several hours by soaking in cold water and boiling it right before use. It is important not to digest the beans and preserve its natural texture.
Vinaigrette with beans and sauerkraut
As an experiment, you can also add boiled chicken, mushrooms, herring and even sauerkraut. The last element of the preparation is salad dressing with vegetable or olive oil, mayonnaise or sour cream.
More materials:vinaigrette with sauerkraut
As a rule, pickled cabbage is also added with pickled cabbage. For spiciness, you can also put an apple, which will cause additional juice, and the salad will have a more juicy taste and bright aroma.
Holiday Puff Appetizer
Particularly beneficial on the festive table will be a vinaigrette served in layers. For this recipe, it is desirable to have a mold so that the structure of the salad is smooth and beautiful. At the very beginning, the preparation of vinaigrette is similar to the usual one, that is, the first step will be the boiling of beets, potatoes and carrots. Each ingredient must be individually peeled and cut into cubes so that they can then be folded separately in a single layer. It is also required to get canned peas and onions in advance. We take the largest plate and begin to lay out layer by layer.
The first thing to do is to put the beets for a uniform salad. The process of laying the vinaigrette is similar to the preparation of a fur coat, in which each layer is lubricated with mayonnaise and separated from the rest of the products. We put the beans in a second layer if you want to see it in the salad (for purely aesthetic pleasure, white beans will be better, because it will shade the red color of the beets). Potatoes are laid out in a third layer, then you need to salt and pepper everything, add a couple of tablespoons of sunflower oil. Traditionally, onions come after potatoes, followed by carrots, which also need to be salted and softened with oil. Then you can add a cucumber, decorate the existing pyramid with greens and, of course, enjoy the result of our joint work. Such a salad is usually called a festive puff snack.
Unusual option with seaweed
With the onset of spring, and even more so in summer, you always want to get as many vitamins as possible, and that can be more useful than seaweed, saturated with iodine and other trace elements. It goes well with beets, carrots and potatoes. A similar unusual option with seaweed is extremely useful, and it looks very beautiful and bright.
Vinaigrette with canned beans and mushrooms
The fastest option for cooking vinaigrette is the choice of canned foods that you just need to open, pour out unnecessary moisture and put in a salad. Suitable ingredients are canned beans and mushrooms, even pickled or lightly salted ones. This salad can not be salted, because a combination of products and so will provide the right amount of salt. Thus, a vinaigrette with canned beans and mushrooms is cooked faster than all other versions and tastes very pleasant.
With apple and sprat
The biggest experiment lovers prefer a combination of apple and sprat. Just think - how can these products even be put next to each other, not to mention a joint salad? However, reviews of people indicate that the combination of incongruous is not only popular in our time, but also really tasty.
To prepare a vinaigrette with apple and sprats, it is necessary to perform all the steps characteristic of the classic recipe, but the composition of the sauce is radically changing. For dressing mix mustard with vegetable oil, sugar, salt and vinegar. The combination of a sweet apple, hot sauce and salted sprats will amaze you, although at first glance it might seem that this recipe will be absolutely tasteless and bland, but this is not so.
Cooking with Baked Beets
Sometimes, due to changes in the consistency and temperature of at least one ingredient, the taste of the salad as a whole changes dramatically. If all of the above options are not suitable for you, then you can try not just boil the beets, but bake them in the oven or in the microwave. It’s easier with the oven, but longer, but with the microwave you only need twenty minutes of free time and a plastic bag in which you put the beets. The main thing is not to overexpose it and get it on time until it has hardened. The aroma will become stronger and the taste will be saturated, so do not be afraid to cook with baked beets.
Beetroot salad with beans and pickles
And, perhaps, the last, but no less tasty, is the recipe for making vinaigrette with beans and pickles.Such a salad will be appreciated by all lovers of the classic recipe, since there are no special changes in the preparation - only the addition of cucumbers, which means it is not worth salt, as well as beans for saturation and taste.
In general, the vinaigrette will always crown Russian cuisine, because this salad is extremely healthy, includes inexpensive products and quickly and easily cooks. The history of the name of the salad dates back to the time of Alexander the First, when there were many French in our country, and one day one of them saw the cook add a bite and asked: “Vinegar?” - which means vinegar in French. The cook nodded and since then this name has attracted foreigners and even many Russian people are not proved about the history of the creation of the name of the salad.
Try different cooking options and experiment!
