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Print Recipe
Summer Vinaigrette Recipe
A variant of your favorite beetroot and vegetable salad. Add canned beans and sorrel to the classic base and get a new taste.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Wash the beets, carrots and potatoes, put them in a saucepan, pour cold water, bring to a boil. Boil the vegetables over low heat under the lid until tender. It is advisable to cook beets separately, check the readiness of vegetables with a knife: potatoes and carrots-after 20-25 minutes, beets-after 40-50 minutes. Peel the carrots and potatoes and cut them into small cubes, also cut the sorrel.
    Wash the beets, carrots and potatoes, put them in a saucepan, pour cold water, bring to a boil. Boil the vegetables over low heat under the lid until tender. It is advisable to cook beets separately, check the readiness of vegetables with a knife: potatoes and carrots-after 20-25 minutes, beets-after 40-50 minutes. Peel the carrots and potatoes and cut them into small cubes, also cut the sorrel.
  2. Also peel the beets and cut them into cubes. Peel, wash, and chop the onion. Cut the cucumbers into small pieces. Cucumbers, potatoes, beets, carrots, beans, sorrel and onions. Season the salad with salt, pepper and pour vegetable oil. Mix it up.
    Also peel the beets and cut them into cubes. Peel, wash, and chop the onion. Cut the cucumbers into small pieces. Cucumbers, potatoes, beets, carrots, beans, sorrel and onions. Season the salad with salt, pepper and pour vegetable oil. Mix it up.
  3. Mix everything well. This is a very interesting combination. Try.
    Mix everything well. This is a very interesting combination. Try.

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