Kitchen appliances and utensils: stove, pan, several bowls of different sizes, cutting board, knife, tablespoon, kitchen scale, teaspoon
Ingredients
| Beet | 350-400 g |
| Potato | 300 g |
| Carrot | 150 g |
| Sunflower / Olive Oil (Unrefined) | 2 tbsp. l |
| Pickles | 200 g |
| Bow (red, blue) | 0.5–1 pcs. |
| Sauerkraut | 100 g |
| Canned Green Peas | 250-400 g |
| Vegetable oil | 2 tbsp. l |
| Wine Vinegar / Lemon Juice | 1 tbsp. l |
| Mustard | 1 tsp |
| Salt | 1 tsp |
| Ground black pepper | 1 tsp |
| Sugar | 1 pinch |
| Chives | 2-3 feathers |
Step cooking
- Take 2 medium beets (400 g), 1 large carrot (150 g) and 3-4 medium-sized potatoes (300 g). Wash everything thoroughly under water. Make sure that not a gram of dirt remains on the vegetables. Place a pot on the stove and lay the vegetables in it. Fill them with water and turn on the fire. Boil vegetables until cooked. Remember that potatoes will be cooked faster - they will need to be pulled out before the rest. Check readiness with a knife - if it easily enters a vegetable, then everything is ready.
- After the vegetables are boiled, let them cool. Peel and cut the beets into small cubes. To do this, first cut the vegetable in half, and then into layers up to 0.5-0.6 cm thick, then fold the layers into each other and cut into strips and, finally, strips into cubes.
- In a bowl with beets pour 2 tbsp. l unrefined sunflower or olive oil. Mix thoroughly and set aside.
- Cut the potatoes into cubes (small).
- Peel, rinse and finely chop the onion.
- Measure the amount of carrots and crumble in small cubes.
- Do the same with pickles. It is important not to overdo it with cucumbers, because green peas and sauerkraut also give acid.
- Put sauerkraut on a work surface (it is better to let it drain first or squeeze it out with your hands) and chop it a little with a knife.
- Now prepare a salad dressing. In a bowl (small) pour 1 tbsp. l wine vinegar (can be replaced with lemon juice), 2 tbsp. l vegetable oil. Add 1 tsp. mustard, 0.5 tsp. salt and ground black pepper. Mix everything thoroughly.
- In a deep bowl, lay out all the parts of the future salad, namely potatoes, carrots, pickles, onions, sauerkraut and green peas.
- Fill it all with dressing on top and mix.
- Lastly, lay out the beets and mix.
- Top with a pinch of sugar, salt and black pepper. Stir again.
- Garnish with finely chopped green onions and serve. Although it is still better that the salad is a little infused.
Video recipe
In the video below, you can see the process of preparing a salad of vinaigrette with green peas in full detail. You will learn what to add to the salad for, and you will be amazed at how quickly it is prepared (if you do not take into account the time of boiling vegetables).
The vinaigrette - This is actually a winter salad, it is the most dietary of hearty, not “herbal” salads. It can be served to guests, and to any meal - it will always please with a very bright color and indescribable taste!
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