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Homemade vinaigrette
1
Vinaigrette salad is a symbol of Ukrainian cuisine, known for its bright color and balanced taste. This dish combines the simplicity of preparation with the delight of each bite. The combination of boiled vegetables with the tangy notes of culinary dressing makes this salad a favorite both on weekdays and at festive tables. The unique taste is ensured by the traditional ingredients used in preparation. This salad can be easily modified by adding various ingredients to suit your individual preferences. It is a great example of how classical combinations can inspire in modern cuisine.
Variations
- With beans and peas for extra richness
- With apple for a touch of sweetness and freshness
- With various marinated mushrooms and cabbage in a Bukovinian version
Tenderness Secrets
- Boil beets separately from other vegetables to avoid coloring the entire salad
- Mix chopped beets with oil before adding to other vegetables
- Roast vegetables in the oven at 180 degrees instead of boiling to preserve intense color
Ingredient Tips
- Use pickled cucumbers instead of marinated ones, as the dressing already contains vinegar
- Fresh vegetables yield the best results
- Add sauerkraut portion-wise when serving to preserve the salad longer
Culinary Nuances
- Vinaigrette means a sauce based on oil and vinegar
- The salad is even tastier the next day, when the ingredients are well-soaked in dressing
- A traditional dish on the Ukrainian table with a centuries-old history
Ingredients for the recipe
Ingredients
Beetroot
2 pscs
Carrot
2 pscs
White Potatoes
2 pscs
Greenville Pickled Cucumbers 850g
2 pscs
Greenville Sauerkraut with Carrots 500g
150 g
Bonduelle White In Sauce Kidney Bean 400g
200 g
Bonduelle Green Peas 400g
100 g
Aro Unrefined Sunflower Oil 850ml
4 tbsp
Preparation steps
01
Preparing vegetables — Wash the beetroot, carrots, and potatoes. Place the potatoes and carrots in one pot and the beetroot in another. Cover with cold water. Time: 5 min. Indicator: vegetables are prepared.
02
Cooking vegetables — Bring to a boil. Cook the potatoes and carrots for 25–35 minutes, and the beetroot separately for 1.5–2 hours. Check doneness with a sharp knife. Time: 100 min. Indicator: the knife easily pierces the vegetables.
03
Cooling vegetables — Drain the water from the pots. Let the vegetables cool to room temperature, then place them in the refrigerator for 15 minutes. Time: 20 min. Indicator: vegetables are completely cooled.
04
Peeling and cutting vegetables — Peel the cooled vegetables. Cut the beetroot, carrots, and potatoes into equal medium-sized cubes. Time: 10 min. Indicator: all vegetables are cut into uniform cubes.
05
Preparing beetroot — Place the chopped beetroot in a separate bowl. Add 1 tablespoon of vegetable oil and gently mix. This will prevent the entire salad from turning purple. Time: 2 min. Indicator: beetroot is evenly coated with oil.
06
Preparing other ingredients — Dice the onion finely. Cut the pickled cucumbers into small cubes. Then squeeze out excess liquid from the cucumbers and cabbage. Time: 5 min. Indicator: all ingredients are ready.
Where to order ingredients
Select the required ingredients in one of the stores
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