There are many variants of vinaigrette. I want you today to offer here is such a great recipe-delicious! It is good for those who do not eat spicy and stick to a diet less salty and peppery. This is my favorite vinaigrette, which I do very often, especially in this period of time-in late autumn, when carrots and beets are full of vitamins.
Potatoes, beets and carrots need to be boiled "in uniform" and this can and should be done in advance. Peel the vegetables.
All the vegetables and slice the Apple very finely in a salad. It tastes good. Red onion, finely chop and pour cold water to the bitterness went away the excess, allow to stand for 15 minutes, until we cut other products. In the salad bowl put the chopped cucumber, parsley, Apple. The Apple is always cut with a ceramic knife, it remains so long without darkening. Yes, all in all vinaigrettes and salads try cutting vegetables with a ceramic knife, they are not oxidized. Spread the red onion, thrown back on a strainer to merge the water with him. Pour sunflower oil 1 St l, stir and spread the peas, pre-draining it with liquid.
Spread finely chopped beets, carrots and potatoes. Potatoes can not be put, but I really like this vinaigrette with him!
I'm salting some sea salt. Salt to taste. In the salad you can put red chili pepper to taste. This is for those who want to sharpen. Those who are on a gentle diet, this should not be done. Add more butter to taste and mix thoroughly. Cover with a lid and let stand in the refrigerator. Can be said, that infuse. Oil I use in vinaigrettes often unrefined, bought from private traders from the South of the country in the urban market. I always have a bottle left. The oil is fragrant, reminiscent of the taste of childhood.
We serve this juicy, fragrant and very tasty and healthy vinaigrette!