It would seem that the vinaigrette is such a native Russian dish, but it came to us from Europe somewhere in the XVIII century. In addition to vegetables, salted apples and herring were added to this salad. And filled with a mixture of mustard, oil and vinegar. Probably, and the name got its vinaigrette for a pleasant sour taste (from the French vinaigre - vinegar). Since then, the recipe for a classic salad has changed somewhat. Today, the vinaigrette is prepared with sauerkraut, mushrooms, green peas and beans, seasoning everything with oil, sour cream and even mayonnaise.
Vinaigrette - a salad is very simple, but in its preparation there are little tricks:
- so that the beet does not "shed" on the other vegetables, cut it separately and fill it with oil;
- try not to hold the vinaigrette for a long time with the onion in the fridge, add it to the salad before serving;
- remember that a vinaigrette with cucumbers is a perishable dish, you should not procure it for future use.
How to cook a beetroot salad with beans?
Ingredients:
- white beans - 1/2 tbsp .;
- beet - 2 pcs .;
- cucumbers (fresh) - 2 pcs .;
- potatoes - 1 pc .;
- soaked apples - 2 pcs .;
- onion-1/2 pcs .;
- carrots - 2 pieces;
- mustard (not sharp) - 2 tsp.
- dried olive grass - 1 pinch;
- vinegar wine red - 2 tsp.
- olive oil - 3 tbsp. spoons;
- salt, pepper black ground - to taste.
Preparation
Pre-soaked beans are boiled in salted water, drained and allowed to cool. Beets, carrots and potatoes are well washed and put on a baking sheet covered with foil. Vegetables salt, pepper, sprinkle with olive oil and sprinkle with Provencal herbs. We wrap it in foil and send it to the oven to bake at a temperature of 170 degrees.
Ready vegetables are cooled, cleaned and cut into small cubes. To them we also cut the mashed apples, cucumbers and onions. We add beans. All mixed. For refueling combine mustard, olive oil and vinegar. A little salt and pepper to taste. We pour this mixture of vinaigrette, decorate the greens and serve it to the table.
Vinaigrette with beans and sour cream - recipe
Ingredients:
- beans - half a century;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- pickled cucumber - 1 piece;
- onion - 1 piece;
- apple - 1 piece;
- vegetable oil - 1 tbsp. a spoon;
- sour cream - 3 tbsp. spoons;
- lemon - 1/2 pcs .;
- greens - 1 bunch;
- egg - 1 piece;
- sugar, salt, pepper black ground - to taste.
Preparation
Separately, cook and cut into cubes potatoes and beets. Crumble the cucumber and apple. Finely chopped onion lightly fry until golden brown. All mixed, add pre-cooked beans. Solim, pepper. We fill with butter and juice half a lemon, pour sour cream. We decorate a chopped egg and greens.
How to make a delicious vinaigrette with beans and mushrooms?
Ingredients:
- beans - 60 g;
- beet - 2 pcs .;
- pickled mushrooms - 1 pot;
- potatoes - 2 pieces;
- onions -1 pc .;
- vegetable oil - 3 tbsp. spoons;
- vinegar (apple) - 1 tbsp. a spoon;
- salt, pepper black ground - to taste.
Preparation
Beets and potatoes are boiled in salted water. Cool, chop and cut into small cubes. We open the jar with mushrooms, wash them and discard them in a colander. Finely cut the onions. Mix all the vegetables with mushrooms, add pre-cooked beans. Solim, pepper. We fill the salad with oil and vinegar. Let's brew in the fridge for about an hour and serve it to the table.
How to make salad "Vinaigrette" with canned beans?
Ingredients:
- red canned beans - 1 can;
- beet - 1 pc .;
- pickled cucumbers - 2 pcs .;
- cabbage, sour - 150 g;
- onion sweet Crimean - 1 pc .;
- vegetable oil - 3 tbsp. spoons;
- salt, pepper black ground - to taste;
- grains of pomegranate - for decoration.
Preparation
Pre-cooked beets are cleaned and cut into cubes. Crumble cucumbers and onions. Open the jar of beans, drain the liquid and add to the vegetables. Quail cabbage slightly squeezed and sent there. All mixed. Solim, pepper, we fill with oil. From above decorate with pomegranate seeds.