The secrets of making delicious bean vinaigrette 🥗

Kitchen appliances and utensils:

• 4 pots of different capacities;
• deep bowl;
• kitchen knife;
• cutting board;
• kitchen scales;
• beaker.

Ingredients

Step cooking

Cooking vegetables

• Wash, boil in a peel 4 medium potatoes in 1 liter of water. Boiling takes 20-30 minutes, depending on the type of potato.
• Boil until tender in 1.5 liters of water (cook for about 55-65 minutes) 2 medium, well-washed carrots.
• Cook medium-sized beets (3 root crops), cook for about 1-1.5 hours in 2-3 liters of boiling water. You can speed up the cooking time like this: let the vegetable boil for 30 minutes, drain the water and put it under very cold water. The temperature difference will bring the beets to readiness. Boiling will take 40-50 minutes.
• Soak 250 grams of beans in advance (for 1.5-2 hours) in 1.5 liters of cold water. Boil until tender. The exact cooking time depends on the variety of beans, approximately this will take 1-1.5 hours. To speed up cooking, add baking soda to the tip of a spoon in a pan with boiled beans. To speed boiling, do not salt the beans. White beans boil faster than color. To speed up cooking, you can take canned beans.
  

Cutting vegetables

1. Peel the onion (1 piece) from the husk, root crops from the peel. Dice the beets in small cubes. Buy beets with maroon pulp. The darker the beets, the tastier the salad.
   
2. To keep the vinaigrette bright, and the vegetables retain their natural color, pour the chopped beets with 2 tablespoons of vegetable oil, mix. Let stand for 15-20 minutes. This little trick preserves the natural color of the other ingredients in the salad. For a bright red lettuce, omit this step. To enhance the color, chopped vegetables and onions are poured with beet juice, kept in it for 20-30 minutes.
   
3. Cut potatoes (4 tubers) into cubes. Size, like beet pieces.
   
4. Grind the carrots (2 pieces) into pieces a little smaller than that of the potato.
   
5. Cut 3-4 pickles into small slices or cubes. It is better to take salted vegetables, since canned cucumbers do not give the vinaigrette the necessary acidity.
   
6. Chopped onions (1 head) finely chop.
   

Dish assembly

1. Place all chopped ingredients in a deep bowl. Salt, pepper to taste. Mix the contents of the bowl well.
   
2. Add 200 grams of sauerkraut (squeezed from excess juice) to the bowl, boiled beans. If the cabbage is chopped with too long strips, cut it into pieces 2-3 cm long.
   
3. Add the remaining 60 ml of vegetable oil. Mix gently so as not to crush the beans.
   
4. Transfer the finished vinaigrette to a serving dish or on plates, decorate with fresh greens of dill and parsley.
   

The salad is served cold. You can use vinaigrette as a side dish for meat or fish dishes.

Did you know?Vegetables for vinaigrette are usually boiled, but root vegetables can be baked. The taste of the salad is completely different. A classic dish seasoned with vinaigrette sauce.It is made from olive oil, wine vinegar, salt, black pepper. Vinegar take one third of the volume of oil, salt and pepper to taste, shake well.

Video recipe

You will see a detailed step-by-step preparation of a delicious salad in this video. Viewing reveals the many subtleties of cooking this healthy dish.

Apply the information received, and without difficulty, prepare a delicious vinaigrette.