Vegetable vinaigrette

Recipes: 10

beets 2 pcs.
carrots 2 pcs.
potatoes 2 pcs.
fresh peas 150 g
pickled cucumber 2 pcs.
sour apple 1 pc.

shoo

October 23, 2013, 10:48 pm

boiled vegetables:
large carrots 1 pc.
medium beets 3 pcs.
small potatoes with skin 5 pcs.
lightly salted cucumbers (according to the recipe: http://www.koolinar.ru/recipe/view/105209) 3-4 pcs.
for the sauce:

mama tasi

20 September 2013, 13:31

2 medium beets
2 medium carrots
1 pc.
potatoes 1 sweet reddish onion
150 gr.
snow-white grapes without seeds 50 gr. walnuts

Manyusha

08 November 2012, 20:51

carrots - 1 pc.
cucumber - 2 pcs.
potatoes - 2 pcs.
beets - 1 pc
. vegetable oil -

Ira

05 September 2012, 12:20

potatoes – 6 pcs.
carrots – 2 pcs.
reddish onion – 1 pc.
dill – 1 bunch
green peas – 1 jar
pickled cucumbers – 2 pcs.

fomion

26 June 2012, 06:51

carrots – 2 pcs.
potatoes – 2 pcs.
beets – 1 pc.
pickled cucumber – 2 pcs.
canned peas – 1 tbsp.
vegetable oil

cheerup

29 March 2012, 14:45

3 beets
2 carrots
4 potatoes
2 pickles
150 gr.
seaweed (I have Sakhalin salad) 1 onion

byrenka

19 March 2012, 19:46

3 burgundy beets (400 gr.)
60 gr.
vegetable oil 1 medium carrot
1 onion
150 gr.
canned green peas 250 gr. canned sour cucumbers

Anatoly

11 March 2012, 13:40

beets - 2 pcs.
potatoes (small) - 2 pcs.
fresh cabbage (shredded) - 1 tbsp.
carrots-2 pcs.
orange - 1 pc.
lemon - 1 small or half a huge one.

Malohat

December 14, 2011, 16:16

1 PC.
beets 1-2 pcs.
potatoes 1 pc.
carrots 1-2 pcs.
pickled cucumber 1 pc.
onion 1-2 teaspoons sugar (or honey)

svetleshhenko

22 October 2011, 21:57

Nina and Ulyana Tarasova “And we have cookies!”

Vegetable vinaigrette

Option 1: Traditional recipe for vegetable vinaigrette

Slavic cuisine, unlike Asian and European cuisine, cannot boast of a variety of salads. But they are all inimitable. Let's take, for example, this same vegetable vinaigrette. You will not find anything like this in any restaurant outside our country. And now we will carefully analyze the different options for its manufacture. Let's start, as always, with the classics.

Ingredients:

405 g beets;
250 g carrots;
505 g potatoes;
350 grams of pickled cucumbers;
large onion;
pepper/salt;
half a glass of unrefined oil.

Step-by-step recipe for vegetable vinaigrette

Wash beets, potatoes and carrots using a soft sponge. Then move all the root vegetables into a huge deep bowl.

Pour in water so that the ingredients are completely submerged in water. Place on the burner and set the heat to high.

Cook vegetables for 45 minutes. In this case, it is better to use small beets. If it is large, it is recommended to place it half an hour earlier. Otherwise, it remains raw inside.

So, turn off the stove and drain the boiling water. Leave the potatoes, beets and carrots to cool. By the way, you can boil the vegetables in advance so as not to waste a lot of time.

Next, peel all the root vegetables from the soft, cool skin. In addition, remove the peel from a large onion.

Cut potatoes, onions, carrots and beets into small (it is recommended to use a wide knife) similar cubes.

Do the same with pickles. In this case, it is important to drain the salted juice so that it does not make the vegetable vinaigrette liquid.

Combine all ingredients in a suitable wide saucepan. Add dark pepper. Add some salt here. Pour in unrefined oil.

Great, but very carefully mix the salad with a spatula. All vegetables should be moderately distributed in the oil. Store directly in the pan, placing it on the refrigerator shelf.

We recommend using unrefined oil. It will fill the vinaigrette with unusual flavor aspects. It is also completely acceptable to replace it with olive oil, also unrefined. The choice is yours.

Option 2: Frisky recipe for vegetable vinaigrette

To quickly create a vinaigrette, we advise you to boil all the vegetables used in advance (you can do it a day in advance) (not counting, of course, pickles). All that remains is to peel the ingredients and create a small tenderloin.

Ingredients:

5 pieces of small beets;
two medium carrots;
four potatoes;
three large pickled cucumbers;
large onion;
pepper/salt;
95 grams of unrefined oil.

How to quickly prepare vegetable vinaigrette

The day before cooking, boil carrots, potatoes and beets in salted water. To do this, use a huge saucepan.

When the vegetables are ready, drain the hot liquid. Throw in, cover with a lid. It is important to create this so that dust does not get inside.

Just before cooking, peel the onion along with the boiled root vegetables from the top cover.

Cut using a food processor. This will take almost a few minutes.

Next, manually chop the pickled cucumbers into the same cubes. Mix everything in a bowl.

Now add salt. Add oil and pepper. Mix with a wooden spatula. Store the vegetable vinaigrette in the refrigerator until serving.

If you don't have a food processor or this machine doesn't have a "tenderloin" function, get the whole family involved. After all, this particular process takes up the lion’s share of the time it takes to prepare a salad.

Option 3: Vegetable vinaigrette with beans

Beans are not included in the traditional composition of vegetable vinaigrette. But this ingredient will not only make the snack more satisfying, but will also add noteworthy taste aspects. Be sure to try to treat your household to this vegetable salad.

Ingredients:

a can of canned white beans;
three medium beets;
four medium potatoes;
large onion (onion);
two medium carrots;
three pickled cucumbers;
hot pepper/salt (small);
5 arrows of green onions;
half a glass of oil (unrefined).

How to cook

First, boil potatoes, beets and carrots in a sufficient amount of clean water. Time – 35-37 minutes.

After draining the boiling water, throw the root vegetables aside. While they are cooling, open a can of beans.

In addition, remove the peel from the onion and cut into small cubes along with the pickled cucumbers.

Next, remove the skins of carrots, beets and potatoes with a knife.

Cut into similar cubes. Throw everything into a wide and deep bowl.

Option 4: Vegetable vinaigrette with canned peas

Canned peas are also a frequent “guest” in a hearty vinaigrette. At the same time, you can safely adjust its quantity according to your own taste. In any case, try to choose soft peas that will not spoil the structure of our snack.

Ingredients:

195 g canned peas;
four potatoes (medium);
three medium beets;
half a glass of oil;
three medium carrots;
three medium pickled cucumbers;
large onion (onion);
the third part of a bunch of dill;
salt (small)/pepper.

Step by step recipe

Boil all vegetables: carrots, beets and potatoes until tender in a sufficient volume of water.

After the root vegetables have cooled completely, remove the skins.

Now wash the peeled onion. Remove canned peas from the jar. Get three pickled cucumbers.

Next, take apart the dill sprigs, wash and chop.

One by one, cut all the ingredients into small cubes. Combine potatoes, pickles, carrots, onions, beets, dill and canned peas.

At the end, add unrefined oil. Pepper and salt. Mix until all ingredients are evenly distributed.

Store the vegetable vinaigrette in the refrigerator. Stir again before serving.

If you are making this appetizer in the summer, use fresh peas. To do this, you need to remove it from the pods, wash it and boil it in well-salted water for a quarter of an hour. To enhance the taste, it is permissible to add sugar, vinegar, mustard seeds and laurel to boiling water.

Option 5: Vegetable vinaigrette with sauerkraut

Pickled cucumbers are often replaced with sauerkraut. By the way, in some regions it is used even more often than the first. But we want to suggest combining these ingredients. What happens is up to you to judge. But we are convinced you will like it!

Ingredients:

four potatoes (medium size);
196 grams of sauerkraut;
two carrots;
three beets (100-105 g each);
three cucumbers (salted);
1/2 cup oil for dressing;
small salt;
medium-sized onion;
pepper (ground).

How to cook

A couple of hours before cutting, boil beets, potatoes and carrots in a large volume of water.

When the root vegetables become soft, cool and drain the boiling water.

So, clean all the boiled ingredients. Do the same with onions.

Together with pickled cucumbers, cut onions, beets, carrots and potatoes into cubes of the same size.

Transfer the ingredients of the vegetable vinaigrette into a bowl. After this, finely chop the sauerkraut on a board. Lightly squeeze out the juice and add to the rest of the vegetables.

Add ground pepper. Add some salt. Add a sufficient amount of unrefined oil.

Gently mix the vegetable salad with a spatula. Place in the refrigerator until serving.

Since sauerkraut is already salted, we recommend adding salt carefully so as not to spoil this cool appetizer. It is also permissible to add other spices or herbs in dried (crushed) or fresh (chopped) form.

Option 6: Vegetable vinaigrette with mayonnaise

Typically, vinaigrette is prepared using unrefined sunflower oil. This is exactly what our grandmothers did. But now, when mayonnaise is most often added to salads, it is permissible to experiment with dressing and try a slightly unusual option.

Ingredients:

large onion;
pack of mayonnaise (200 g);
405 g potatoes;
220 g carrots;
350 g beets;
salt/vinegar/pepper for marinade;
305 grams of pickled cucumbers;
salt/salad spices.

Step by step recipe

Place potatoes, beets and carrots (previously washed) in a saucepan. Pour water over vegetables. Cook until soft. This will take approximately 40-50 minutes.

During this period of time, cut off the skins from the onion. Chop very finely. Pour into container. Pour in vinegar, also add salt (small) and pepper (ground). Leave the root vegetable to marinate.

Peel cooked and cooled potatoes, beets and carrots. Cut into cubes together with pickled cucumbers.

Place ingredients into a saucepan or wide bowl. Throw in the infused onion (squeeze out the marinade).

Now add spices (any suitable herbs) and salt. In addition, add mayonnaise.

Stir the vegetable vinaigrette until the dressing is completely and evenly dissolved among the ingredients. Serve cool. Store for no more than 24 hours (due to the use of mayonnaise).

If you are making a huge amount of salad, do not immediately mix everything with mayonnaise. Otherwise, you will significantly reduce its shelf life. But in its pure form, the vinaigrette can be left on the refrigerator shelf for 2-3 days.

How to make vinaigrette

One of the most common salads is considered to be vinaigrette. The traditional version of the dish remains unchanged. But often even the most experienced housewives have a question about how to prepare a vinaigrette. There are two production options. In the first case, all components are chopped and mixed with vegetable oil. The salad takes on a striking reddish color, which is conveyed by beets to all components.

In the second case, all ingredients except beets are mixed with each other and with vegetable oil. Beets are also mixed with vegetable oil, but in a separate bowl. Then the ingredients are combined in a salad bowl. With this manufacturing method, all components retain their natural color. Vinaigrette is a good dish for a Lenten table, because the salad is very satisfying and at the same time does not contain a component of animal origin.

How to prepare vinaigrette? The best vinaigrette recipes

Despite the ease of preparation, the salad can be constantly varied using worthy sauces and dressings, including the latest ingredients. The dish is very healthy because it contains many vitamins and minerals. The taste of lettuce can vary greatly. The method of preparing vegetables has a severe effect on the taste properties.

In the process of making a salad, it is necessary to take into account a number of aspects:

Beets must be dense and have a catchy color. It must be cooked until soft. When the root vegetable is hard in the middle, the taste of the finished dish will deteriorate;
Onions are used constantly. But it should be scalded with boiling water to remove excess astringency. You can use any kind of onion: reddish, snow-white, regular onion, greenish;
Before mixing the components, they should be cooled;
Additional components. With their help you can vary the taste of a regular snack. Typically, mushrooms, pickles, beans, corn, and lentils are consumed. Some housewives love to add herring, meat and even sausage. In general, there are no restrictions in other options!

Garlic, mustard and various seasonings, and lemon juice will help create the most rich taste of the salad. You can decorate the salad with the freshest herbs. Vinaigrette can also be used as a side dish for meat and fish dishes. A cool salad will help you fill up faster without overloading your stomach.

How to make a simple vinaigrette recipe

The traditional version is made from ordinary ingredients: potatoes, carrots, beets and onions. To enhance the taste, you can add pickled cucumber and sauerkraut. The last component is introduced only as desired.

It is better to season the salad with directly pressed vegetable oils. Unrefined olive oil is excellent. Don't be afraid to use different sauces. They will make the taste more special and extraordinary. All vegetables should be medium sized.

Ingredients:

Potatoes – 4 tubers;
Beets – 1 piece;
Carrots – 4 pieces;
Onion – 1 head;
Pickled cucumbers – 3 pieces;
Vegetable oil - to taste;
Sea salt - to taste and desire.

How to make a simple vinaigrette recipe

Manufacturing method:

Cut the pickles into medium cubes;
We bring the vegetables to readiness. They can be boiled or baked in foil;
Cut the onion into cubes. After this, put it in a colander and pour boiling water over it. This will remove the sharpness;
Cool the boiled vegetables to room temperature, then put them in the refrigerator for 15-20 minutes. Cut them into medium cubes;
Mix all the salad ingredients, add vegetable oil, salt and serve!

The basic vinaigrette recipe is quite simple and delicious. On its basis you can create the most unique options. For example, adding sauerkraut can add sourness to the dish.

Hearty vinaigrette salad: recipe with beans

Beans are good for the body. And this fact has been scientifically confirmed. Beans are rich in vegetable protein, vitamins and minerals. It will support the body during exhausting diets, fasting and in the absence of animal protein in food. With constant consumption of beans in food, the immune system is strengthened, metabolic processes are improved, and the functioning of internal organs is normalized.

Beans are a plant analogue of meat in terms of protein content. Therefore, it saturates forever and also lowers sugar levels in the body. Beans are a dietary product. It can be used on fasting days to normalize weight.

Ingredients:

Potatoes – 4 tubers;
Carrots – 2 pieces;
Beets – 1 piece;
Fresh cabbage – 100 g;
Canned snow white beans – 6 tablespoons;
Onions – 1 piece;
Pickled cucumber – 2 pieces;
Beets – 1 piece;
Vegetable oil – 3 tablespoons;
Vinegar – ½ teaspoon;
Salt and dark pepper - to taste.

Hearty vinaigrette salad: recipe with beans

Manufacturing method:

Boil the vegetables, similar to the previous recipe, cut into cubes;
Lightly salt the cabbage and squeeze it with your hands. She must become soft;
We wash the canned beans and place them in a colander to drain off excess water;
Mix all the salad ingredients, add oil, vinegar, spices;
After mixing, put the vinaigrette on plates and serve!

Unique vinaigrette salad: recipe with herring

Herring will help make an ordinary vegetable salad the most nutritious. She will allow you to do without salt. Herring won't be the only special ingredient. You can add grated apple, cranberries, crackers. The freshest greens will make the snack the most unique in appearance.

As for herring, you should take boneless fillet. It is better to take fish in oil. It is necessary to give preference to products from proven manufacturers in order to be confident in their quality. Vegetables (potatoes, carrots and beets) remain a constant component.

Ingredients:

Potatoes – 3 pieces;
Carrots – 1 large;
Beets – 1 piece;
Onion – 1 head;
Salmon fillet – 1 medium-sized piece;
Sour apple – 1 piece;
Sauerkraut – 150 g;
Cranberries – 2 tablespoons;
Green onions - a few feathers;
Lemon juice – 1 tablespoon;
Vegetable oil - to taste/for dressing.

Unique vinaigrette salad: recipe with herring

Manufacturing method:

Prepare vegetables as in the previous recipe;
Peel the apples, remove the stems and seeds, cut them into cubes and sprinkle with lemon juice. This simple manipulation will prevent the pulp from darkening;
Wash the cranberries and place in a colander;
Cut the herring into portions;
Mix all the ingredients of the salad, not counting the herring and onion;
Decorate the salad with herring and onions and serve!

As for cucumbers, you can take them not only salted, but also fresh. As a last resort, you need to make sure that the skin is not bitter. Just taste the cucumber before cutting it. Almost all chefs advise peeling the cucumber. In this case, the salad mixture will be the most affectionate.

Recipes for making vegetable vinaigrette at home

Vinaigrette is one of those salads that are included in the list of the most convenient and common ones. The biggest advantage of the composition is that the vegetables, or rather root vegetables, that are included in it are available for sale all year round. In other words, vinaigrette salad can be prepared in the autumn, and in the winter, and in the spring, and in the summer.

Vegetable vinaigrette recipe

The most summer version of vinaigrette. In the summer, when there are dozens of different types of tomatoes on the market, you can experiment any day. Amaze your guests on a hot summer day with a bowl of vinaigrette. Plus, with tomatoes!

Vegetables for vinaigrette:

500 grams of potatoes;
1/2 kg beets;
3 new cucumbers;
3 tomatoes;
100 grams of onion;
80 ml vinegar;
130 ml sunflower oil.

Preparing salad with tomatoes:

Wash the potatoes and beets, boil until fully cooked. Then cool, peel and cut into cubes.
Wash the cucumbers, cut off the skin, chop the fruits to the size of root vegetables.
Peel the onion and chop it.
Rinse the tomatoes, wipe with a cardboard towel and cut.
Combine all ingredients in a bowl, add salt and mix.
For the dressing, combine oil, vinegar and add a pinch of dark pepper. Stir and pour into salad.
It is recommended to cool the appetizer before serving.

Roasted Vegetable Vinaigrette

An ideal vinaigrette for autumn. Any variety of grapes, any size, color and shape, will suit the salad. The nuts can be replaced with any other ones, although we use walnuts as standard.

What you need to buy:

2 beet tubers;
2 large carrots;
1 potato tuber;
1 reddish onion;
140 grams of grapes;
50 grams of nuts;
30 ml wine vinegar.

Making vegetable vinaigrette:

Wash root vegetables under running water. Dry the vegetables with a towel.
Wrap any vegetable in foil and bake in the oven at 180C until fully cooked.
When the root vegetables are ready, remove them from the oven and leave them to cool directly in the foil. Then open and peel and cut into cubes.
Also peel the onion, chop, add salt and sprinkle with vinegar.
Separate the grapes from the bunch and rinse.
Chop the nut kernels slightly.
Combine vegetables in a bowl, sprinkle with sunflower oil, add salt.
Cool the salad, garnish with grapes and nuts and serve.

Vinaigrette with squid

Marine version of vinaigrette. Instead of squid, you can add shrimp, mussels, rapana and other seafood to your taste. The salad will 100% be extraordinary and incredibly delicious! You must experience it.

Vegetables for vinaigrette:

1 small beet;
1 carrot;
3 pickled cucumbers;
4 cloves of garlic;
1 onion;
200 g squid;
60 ml sunflower oil;
200 ml cucumber brine.

Vegetable salad vinaigrette:

Pour boiling water over the squid. The film will immediately curl up, it must be pulled off, and any remaining residues must be carefully removed. This must be done under cool running water. Next, take out the insides and the chord (spine), and wash the inside well.
Boil the squid meat. Pour water into a saucepan, add dark peppercorns, bay leaves, salt the water and place on the stove. As soon as the water boils, lower the carcass for 10 (!) seconds.
Cut the cooled meat into strips.
Peel the onion and garlic, cut into strips and pour in brine so that it covers the mass.
Microwave the onion and garlic mixture for three minutes at the highest power and then drain in a colander.
Wash the beets, peel and cut into narrow strips. Also add brine and place on the stove. How long should you cook vegetables for vinaigrette in a saucepan? From the moment the water boils, wait another fifteen minutes. After the time has passed, drain the straws into a colander.
Wash the carrots, peel them and grate them.
Cut the cucumbers into strips.
Combine all ingredients in a salad bowl and mix.
Sprinkle the snack with oil on top and send it to a cool space for half an hour.

Vinaigrette with avocado

The most exotic version of vinaigrette. Agree, you haven’t tried this dish with avocado yet.

What to take out of the refrigerator:

2 avocados;
1 medium carrot;
1 large beet;
3 pickled cucumbers;
150 grams of sauerkraut;
1 onion;
1/2 cup peas;
50 g raisins;
50 ml apple cider vinegar;
10 grams of mustard.

Cooking method:

Wash and boil root vegetables in their skins. If you are in doubt about how long to cook vegetables for a vinaigrette, then for potatoes it is usually 25 minutes, carrots and beets are cooked a little longer - 30-40 minutes.
Cut the avocado in half and remove the pit. Chop the pulp into cubes.
After the root vegetables are ready and cooled, peel off the skin and chop into cubes.
Grind the cucumber to size with the remaining ingredients.
Place all products in a bowl and sprinkle with apple cider vinegar.
Pour boiling water over the raisins so that the dried fruits swell.
Chop the cabbage into the shortest strips and squeeze the excess marinade out with your hands.
Place the peas in a colander to drain the juice.
Add raisins, cabbage, and peas to a common bowl.
Pour mustard over everything, add salt and dark pepper.
Leave to soak and serve cool.

Vinaigrette with lentils

We are not used to using products such as lentils in our menu. The composition of the lentil vinaigrette may seem very strange to you. But the dish turns out to be very satisfying and indescribably tasty.

Salad ingredients:

100 g lentils;
100 g peas;
1 beet;
1 carrot;
2 cucumbers (pickled);
80 ml olive oil;
30 ml white wine vinegar;
10 ml mustard;
10 grams of sweet sand;
1 bunch of dill.

Cooking:

Before you cook the vegetables for the vinaigrette, you need to tackle the lentils. It needs to be washed and filled. Here the proportions are 1:2. For 100 grams of lentils add 200 ml of water. Place on the stove and boil until fully cooked. This will take about fifteen minutes. Then cool.
Wash the vegetables (carrots and beets) and boil until fully cooked.
After cooking, cool the vegetables, peel them and cut into cubes.
Grind the cucumbers to size with the rest of the ingredients.
Wash the dill, dry and finely chop.
Mix all ingredients in a bowl and prepare the dressing.
Combine mustard, butter, sugar, vinegar and salt. Add to salad and stir.
Place the appetizer in the refrigerator and you can serve it after an hour.

The 21st century is the century of experimenters. Prepare dishes in your own way, remake old recipes, find your own unique taste and create a new, fantastically delicious dish!