Ingredients for - Vinaigrette with pickled onions
How to cook deliciously - Vinaigrette with pickled onions
1. Stage
The mainstay of this vinaigrette is pickled onions, which will successfully replace both sauerkraut and pickled cucumbers. Don't be intimidated by the fact that there are a lot of them. Peel the onion and cut into small cubes.
2. Stage
Now we need to marinate the onions. The number of ingredients is conditional: we add salt, black pepper, mustard in grains and vinegar. You have to achieve a bright flavor that you like and resembles pickles, and then a little over-salted and over-acidic. Stir well and put in the refrigerator for 6 hours or better overnight.
3. Stage
I prefer to bake the vegetables for the salad. This way they cut up better and don't fall apart into mush. I either bake them all together on a baking tray, covered with foil, or wrap them separately in foil. I always bake more than necessary, I freeze the excess right in the foil, you can always cut something off. I bake after pickling onions. I peel when vegetables are completely cooled.
4. Stage
The rest is easy. Using a food processor (or by hand) we first dice the beets. Immediately fill with sunflower oil. Do not be afraid that it seems a lot of oil, it is necessary. Stir well. Oily beets stain less than other ingredients. Do not salt.
5. Stage
Next, dice the carrots and potatoes. The combine makes the preparation of such a salad lightning fast.
6. Stage
Put chopped carrots and potatoes to the beets, mix well.
7. Stage
Put marinated onions to the vegetables.
8. Stage
Stir well, adjust for salt and acidity, and place in the refrigerator for a couple of hours - to infuse.
