Name: Vinaigrette with pickled onions
Yield: 0
Ingredients: Potatoes - 5 PC.; Beet - 2 PC.; Carrot - 3 PC.; Bulb onions - 2 PC.; Vinegar - 3 tbsp; Salt - taste; Black pepper - taste; Vegetable oil - 150 gram; Mustard - 1 tbsp

Ingredients for - Vinaigrette with pickled onions

1. Potatoes 5 PC.

2. Beet 2 PC.

3. Carrot 3 PC.

4. Bulb onions 2 PC.

5. Vinegar 3 tbsp

6. Salt taste

7. Black pepper taste

8. Vegetable oil 150 gram

9. Mustard 1 tbsp

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.

1. Stage. Vinaigrette with pickled onions: 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.

1. Stage. Vinaigrette with pickled onions: 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.