Vegetable vinaigrette with beetroot, canned corn and hot cucumber, seasoned with soy sauce, sweet with unrefined sunflower oil. There are many types of vinaigrettes. I want to offer you exactly this today - moderately spicy, with a piquant taste and very tasty.
| Cook Time | 30 minutes |
| Servings |
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Ingredients
For salad
- 3 pieces Beet
- 1 piece Carrot
- 2 pieces Potato
- 1 piece Onion red
- 1 clove Garlic
- 2 pieces Marinade cucumber
- 150 gram Corn (canned)
- 3 twigs Dill
For dressing
- 2 tablespoons Soy sauce
- 2 tablespoons Sunflower oil
- 1/8 teaspoons Salt
- 1/8 teaspoons Red hot pepper
- 1 teaspoon Mustard
Ingredients
For salad
For dressing
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Instructions
- For vinaigrettes, prepare vegetables in advance "in uniform". Chop the vegetables finely, arbitrarily. Put it in a salad bowl, where you can mix everything well. We spread the corn, dill, onion and garlic out of the jar and finely chop them. Mix everything together.
- We're refueling. In a bowl, pour the oil and soy sauce, pepper and salt to taste. I like to fill beetroot vinaigrette with dressing with the addition of sweet soy sauce. If you want to add piquancy to the dish, add table mustard, or even better - Dijon. I didn't add mustard today. Mix everything thoroughly.
- Season with vinaigrette. Try it with salt and, if anything, dose it. Cover with a lid and let stand in the refrigerator for a while. Although you can eat right away.
- Ready!
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