Salad “Spring” from the Slow Cooker Recipe
I love a vinaigrette with herring and beans, one of my friends told me that any vinaigrette can be prepared with the help of one household appliance – a slow cooker! I didn’t believe her at first, did you? Come in, I’ll prove to you that it’s possible!!! The advantages of a salad from a slow cooker: 1. a minimum of dirty dishes; 2. four products are prepared at the same time, which saves time and reduces energy consumption; 3. beets, potatoes and carrots are steamed vegetables, and what could be more useful than steamed vegetables?; 4. Very tasty!!! And we cook it in a multicooker VITEK VT-4200.
Servings Prep Time
6 10minutes
Cook Time
60minutes
Servings Prep Time
6 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Beans (I have red, I have previously soaked it in cold water since the evening) put in a bowl of a slow cooker, pour about 1 liter of water.
  2. Peel beets, carrots and potatoes and cut into small cubes.
  3. Put in the bowl of a slow cooker container for a steamer and put the beets.
  4. Put the carrots in the next layer.
  5. The last one is the top layer of potatoes.
  6. Close the slow cooker and set the “steaming” mode for 30 minutes.
  7. While the vegetables and beans were cooking, I peeled and chopped salted herring. After 30 minutes, remove the vegetables from the steamer (carefully so as not to burn) and transfer to a bowl.
  8. The beans need to be boiled again, cook it in the “Steaming” mode for 30 minutes, if the water has boiled off after the first boiling, then top it up again.
  9. After 30 minutes, remove the beans from the slow cooker and let cool.
  10. While the beans are cooking, I chop herring, cucumber, olives and green onions.
  11. Mix all the ingredients, season with any fragrant vegetable oil and serve to the table.
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