Vegetable vinaigrette with beetroot, canned corn and spicy cucumber, seasoned with soy sauce , sweet with unrefined, sunflower oil. There are many types of vinaigrettes. Want to offer you today that is-moderately spicy, with a spicy flavor and very tasty.
For vinaigrettes vegetables cook "in skins" in advance. Cut vegetables finely, arbitrarily. Put in a salad bowl where you can mix everything well. Spread from a jar of corn, dill, onion and garlic finely chop. Mix everything.
We're refueling. In a bowl pour the oil and soy sauce, pepper and salt to taste. I beet vinaigrette I like to fill the dressing with the addition of soy sauce sweet. If you want to go for the gusto, add the mustard, dining room, or even better - Dijon. I didn't add mustard today. All thoroughly mix.
Dress with the vinaigrette. Taste for salt and if anything, doselevel. Cover with a lid and give a little stand in the refrigerator. Although you can eat at once.