Vegetable vinaigrette

1 serving


wash the beets, put in a saucepan, pour cold water, add vinegar and cook without salt until tender. chilled root vegetables are peeled and cut into thin plates or small cubes. wash the carrots and cook without salt, then cut in the same way as beets. peel the onions and fine-grind them. peel, wash and cook potatoes in salted water; then drain the water, chill the potatoes and slice them. slice the pickles. if they have coarse skin and large seeds, then they are pre-peeled, cut into wedges and the seeds removed. Pick out the sauerkraut, and shred large pieces. so that the beets do not paint over all other vegetables, season it separately with vegetable oil. then combine all the vegetables, pour over the dressing, and, if necessary, salt. vinaigrettes are often filled with mayonnaise. put the ready-made vinaigrette in a salad bowl or on dishes, vases, plates and decorate with herbs, slices of boiled vegetables.