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Vinaigrette in the slow cooker
6 servings40 min
Beets - 300 gr, Potatoes - 300 gr, Carrots - 300 gr, Pickled cucumbers - 200 gr, Green peas - 300 gr, Olive oil - 50 ml, Salt - to taste, Ground black pepper - to taste, Green onions - 20 gr
Let's prepare the products. Clean and wash vegetables. 
Cut the carrots into a cube. 
Cut the potatoes into a cube, too. 
And with beetroot also - a cube. 
We pour one liter of water into the bowl of the slow cooker. Put our chopped vegetables in the steamer basket. 
We insert the bowl into the slow cooker, close and set the & quot; steaming & quot; mode, the time is 25 minutes. After 15 minutes, let's check the potatoes. 
Meanwhile, cut the pickled cucumbers into a cube. If you want a dried salad, you can take sauerkraut cucumbers. 
Add canned peas to the salad bowl, from which the liquid was previously drained. 
15 minutes of the program passed, we check potatoes and carrots - they are ready. 
Carefully, so as not to burn, spoon potatoes and carrots into a salad bowl. We leave the beets to cook. 
By the end of the program, we try beets - it is soft and juicy. We also add it to the salad bowl. 
Salt-pepper to taste, season with olive or sunflower oil, mix well. We give at least 10-15 minutes of salad to insist and get enough of the tastes!
If you like a bulb ray, you can cut a little into a salad, I love the feathers of a green ray - I put it in my portion. Onion is best placed in each serving separately. The vinaigrette in the slow cooker is ready! We put the salad in plates and enjoy the taste of just amazing vegetables! Pleasant appetite!