Vinaigrette Salad Recipe

Ingredients:

Potatoes - 4 pieces.
Beet - 3 pcs.
Cucumber (salty) - 5 pieces.
Green peas - 250 g
Carrots - 3 pieces.
Red onions - 2 pcs.
Olive oil - 150 g
White wine vinegar - 50 g
Salt - 3 g
Black pepper - to taste

The Vinaigrette Salad Recipe

Preparation:

1. Prepare the ingredients.
2. Prepare all the vegetables. Heat the oven to 200 ᵒS. Beets Wash, pat dry with a paper towel. Wrap in foil and take over the entire surface with a knife holes.

On a baking sheet, pour a layer of salt in 2 cm. Salt will create a perfect temperature, but due to the holes in the foil inside the vegetable will "breathe." Send beets 2 hours and a half in the oven.

Meanwhile, in a pot of water boil until cooked potatoes and carrots. It is important not to digest the potatoes, then somehow get porridge.
3. When all the vegetables are ready and cooled, boil the peas: throw it in boiling salted water for 5 minutes, literally. Beets, potatoes, carrots, onion peel.
4. Preparation of the filling:
Mix oil, vinegar, salt and pepper. Set aside.
5. Slice the potatoes, carrots and onions. Cubes of about 5 mm.
6. Gently stir all.
7. Finely chop the pickled cucumbers.
8. Mix the cucumber with beets. If you have sauerkraut, feel free to add.
9. Pour remaining dressing mixture into the potatoes and carrots, mix well.
10. Now mix beet with potato mixture. Mix gently.

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