In preparing salads with many ingredients, speed is at the forefront. Learn how to quickly boil beetroot without the hassle.

How to quickly cook beets in the microwave

It doesn't take as long to cook a salad as it does to boil beetroot for it. If you are tired of stretching out cooking for long hours, learn how to cook a vegetable in the microwave. Use one of the following methods:

1. Rinse the unpeeled beets, put in a bag, tie and send to the microwave. The vegetable will cook quickly - a small root crop will need 15 minutes, a large one - 20. Do not pay attention to the fact that the bag will swell: during the cooking process, it will remain intact, like the beets inside.
2. Wash and clean the beets, cut into several pieces, put in a bag and tie. Poke holes in the plastic with a fork. Put in the microwave for 10-15 minutes.

Instead of a bag, you can use a microwave-safe dish with a lid.

Beets in the microwave do not lose their beneficial properties. And although beets boiled in water are tastier, but if you use the root crop in a salad, then the difference is not noticeable.

How to quickly boil beets in a pan

You can also quickly cook beets in a saucepan. Follow instructions:

• rinse the root crop;
• fill with cold water and send to a strong fire;
• after boiling, make it smaller and cook for half an hour;
• put the pan with beets under cold water for 15 minutes.

If a toothpick or fork is difficult to insert into the beets, boil them for another 10 minutes.

Don't try to save time by taking the vegetable off the heat early, as you'll either have to put up with undercooked beets in your salad or start the process all over again.

How to quickly cook beets in a slow cooker

In a slow cooker, beets are easy to prepare. You will need:

• wash the vegetable and cut in half;
• completely fill with water and turn on the "Bean" mode.
• take out the finished beets after an hour.

This method is convenient because you do not need to follow the process. You can send the root vegetable to the slow cooker and do other things or even run out to the store. In the pre-holiday bustle, such an opportunity is a great luxury.

How to quickly cook beets: cooking secrets

To make a vinaigrette or any other beetroot dish always succeed, take note of the following rules:

• choose small vegetables: they cook faster;
• salt the beets during the cooking process so that the dish does not come out tasteless;
• add half a teaspoon of vinegar to preserve the rich color of the root;
• do not leave the beets for a long time in the water;
• do not cut the tail of the vegetable if you do not want it to become watery after cooking;
• so that the rest of the ingredients of the dish do not turn beet-colored, immediately sprinkle the chopped vegetable with oil.

If all the burners on the stove are in operation, but the oven is not busy, cook the beets in it. You will be surprised how quickly the root crop will be ready. The preparation steps are:

• wash the vegetable;
• without cleaning, wrap with foil;
• place for half an hour in an oven heated to 150–200 ° C.

If the beets are large, it will take more time. The finished vegetable is juicy and very tasty. Use this method when you want to enjoy beetroot puree.

Do not throw away leftover beets, even if they are a little dry. Pour boiling water over them and leave in cool water. Then boil the vegetable in the same water - it will again be tasty, juicy, ready to eat.

For convenience, try out all the quick beet cooking methods and choose the one that suits you best. And for cooking large volumes of vinaigrette, use several methods at the same time.

We all love beetroot for its unique, unlike anything taste and a lot of useful properties. Most of all, it is valued for the prevention of diseases of the heart and blood vessels, as well as anemia: beets are rich in substances such as iron, potassium and magnesium, which favorably affect the processes of hematopoiesis in the body.

Unfortunately, we are used to thinking that boiling beets is long and tiring: indeed, if you just put them in a pot of cold water, they will cook from 2 to 3 hours, which cannot repel everyone who values ​​their time from this product. .

We decided to collect the most effective tips on how to cook whole beets as quickly as possible and at the same time preserve all of its unique beneficial properties.

temperature fluctuations

This method is ideal for those who decide to quickly cook whole beets in a saucepan.

If you urgently need boiled beets to prepare a dish, we advise you to act like a professional chef: leave it in boiling water for half an hour, drain the water and immediately put it under a stream of ice water.

Leave the beets to cool under water for 10-15 minutes: such a sharp temperature drop will bring them to readiness.

Boiling water

Bring the water to a boil and, placing the beets in a saucepan, cook for about 40 minutes, maintaining a large fire. Pour water with a margin, because from the high temperature it will boil away very quickly.

big fire

To quickly boil beets on the stove, you need a large fire and 20 minutes of free time.

It is very important to pour plenty of water: the roots should be covered with about a ten-centimeter layer of already boiling water. Otherwise, the water will boil away long before the beets have had time to cook. Do not cover the pan with a lid and cook for 15-20 minutes, then place the root crops under an ice cold stream of water for 5 minutes. The candle is ready.

The only drawback of this express method is that nothing of useful vitamin C remains in the product.

Baking in the oven

Try to quickly cook beets in the oven using a baking bag. This method is as fast as boiling, and, most importantly, just as (if not more) tasty: baked beets are sweeter than boiled ones, which can be successfully used in cooking, for example, vinaigrette.

Put the washed, unpeeled beets in a bag (you can also use foil) and place in the oven, preheated to 180–200 degrees. Small young root crops will be ready in half an hour, and large and ripe ones in 40–50 minutes.

in the microwave

If you want to quickly and tasty cook beets in the microwave, you will need about 20 minutes.

Put the unpeeled, washed beets in a special microwave-safe container or a plastic bag, without tying, but folding it. Set the microwave to medium power and cook for 7-10 minutes. Check readiness and put the beets for another 5-10 minutes, if they are still half-cooked.

In a slow cooker

In a slow cooker, you can also cook beets quickly and easily. The easiest and "fastest" option is to cook whole vegetables of approximately the same size in their skins.

On the "Steam" program (which can be completely replaced with the "Soup" or "Cooking" programs), the beets must be completely filled with water and boiled for 40 minutes. After the end of the program, check the readiness and, if necessary, add another 10 minutes.

Never cut off the tail or peel the beets (unless, of course, you plan to stew them for your dish). It will be enough to wash it thoroughly with a sponge and send it to boil in this form: this way it will retain its beautiful rich color.

By the way, about the color: add half a teaspoon of vinegar or lemon juice to the water after boiling - so it will become even brighter.

If you are cooking the beetroot for a vinaigrette or other salad and don't want it to color the rest of the vegetables, soak it well in vegetable oil after it's cut, and only then mix it with the other ingredients.

How to cook beets quickly and correctly is a question that is asked not only by "teapots" from cooking. There are enough subtleties and tricks in the preparation of beets. Their knowledge will facilitate the achievement of the result, make it tasty and healthy. So, how to cook beets quickly and easily?

How long does it take to cook beetroot?

Beets are cooked from 20 minutes to 3 hours depending on the method, size and age.

What is here:

Boil 2-3 hours

If you put it in a pot of cold water and just put it on the stove, the cooking time will be 2-3 hours (depending on the size). Cook beets quickly it will not work, but, nutritionists say, some vitamins will remain.

Cook in 1 hour

If in boiling water - then an hour. But the process can be accelerated.

Professional approach to cooking beets

Professional chefs cook beets like this: after it has boiled for about 30 minutes, drain the water and put it under a stream of cold water (the colder the better) for 15 minutes. The temperature difference brings the beets to readiness. So, the whole process takes 40-50 minutes.

Boil beets in 15-25 minutes!

If you want to cook the beets even faster, put them on a large fire without reducing or covering the pan with a lid. (True, in this case, nothing will remain of vitamin C). But then there should be a lot of water, it should cover the root crops 8 centimeters higher, otherwise it will boil away before the vegetables are cooked. After 15 minutes - under ice water for 5-10 minutes. Everything, the beets are ready.

Boil 40 minutes +

"Long-playing" method: large fire (if thrown into cold water) to a boil - medium fire (40 minutes) - quiet fire (until cooked). At the same time, we pour water 5 centimeters above the level of the beets.

Always end the process with cold water. Then the beets, in addition to what "reaches", are easily peeled.

Not fast, but tasty - in the microwave

Not the fastest, but very tasty way to cook beets - do not cook, but bake in a microwave or oven at a temperature of 200 degrees, placing in a baking bag. It will take 25-30 minutes; if the temperature is not so high or the beets are large and old, then it will take more time.

• Important! Vitamin C is destroyed at 190 degrees C.

By the way, baked beets are sweeter than boiled beets. And it is it that is recommended to be used in recipes for salads and vinaigrettes.

More about the nuances of quick cooking beets:

Choose small, flattened, thin-skinned burgundy roots that are tastier, prettier, and cook faster.

Pour a spoonful of vegetable oil into boiling water along with beets (I found a recommendation on the Internet, I haven’t tried it myself).

Barbaric way: peel the beets, cut into pieces, in a word, do as with potatoes. In a pressure cooker, they cook it for 20 minutes, after cutting it into strips.

10 secrets on how to cook beets correctly, and not only

1. Clean not clean. Firmly, with a brush, wash. We do not remove the peel, we cook with it. We do not cut off the tail. If you break the integrity of the beets, juice will flow out of it and it will turn out watery and whitish. Beetroot is peeled if it is intended for stewing.

2. Salt-do not salt. We do not salt the beets at the beginning of cooking, since the salt will evaporate anyway, and there is no point. In addition, salt will make the vegetable hard, which means it will increase the already long cooking time. Salt the beetroot dish directly. But not all hostesses will agree with this. Some people think that it is necessary to add salt at the beginning of cooking, otherwise it will turn out tasteless.

4. How to neutralize the smell. Not everyone likes the smell of beets. To neutralize it, throw a crust of bread into the saucepan.

5. How to check readiness. The readiness of the beets is checked with a fork: it should gently and easily enter the vegetable.

6. If you have peeled fresh beets, it can not be kept in the air, so as not to destroy vitamin C.

7. If the beets are dry. If your beetroot has dried up, do not rush to throw it away: scald it with boiling water, pour water at room temperature and let it swell. Then put it on fire without changing the water.

8. How not to "color" vegetables in a vinaigrette. WITH going to make a vinaigrette? Cut boiled or baked beets into pieces and immediately sprinkle with vegetable oil, then other vegetables (potatoes, for example) will not stain.

9. About the benefits of beetroot broth. Do not pour out the beetroot broth that remains after cooking the beets! It is better to add equal amounts of lemon juice, cinnamon and ginger to it (how much - adjust yourself, depends on the amount of broth). You get a tasty and healing refreshing drink, no worse, the preparation of which is more troublesome. With diuretic, laxative, antihypertensive and action.

10. About beet tops. Be sure to learn how to cook dishes from beet tops, pkhali, for example, add it to borscht and beetroot, because beets are healthy, and beet tops are even more useful - they contain a shock dose of vitamins. Only young tops will go into food, the old is not good.

One of the most popular salads in our country is vinaigrette. It received universal recognition due to the fact that simple and inexpensive products are used for its preparation, and it brings very tangible benefits to the body. Vinaigrette is a vegetable salad, a source of fiber and vitamins. The main ingredient in it is beets. What is a vinaigrette without it?

Often, housewives refuse to prepare this most healthy salad due to the fact that most of the time is spent waiting: “how long have the beets been cooked?” After reading the article, you will find out how long to boil beets, find a vinaigrette recipe for raw foodists, and also find out why roasting vegetables is better than traditional cooking.

cooking secrets

This vegetable can be eaten both boiled, stewed, baked, and raw. Raw beets retain all useful vitamins and minerals. And it contains a lot of them. Vitamin C, B vitamins (in particular folic acid), potassium, iron and many others.

Beetroot - a source of fiber and coarse dietary fiber, has a strong laxative effect, helping to cleanse the intestines of toxins and toxins.

Despite all the benefits of raw beets, it is recommended to eat it no more than once a week. Using it in food in large quantities can lead to problems in the gastrointestinal tract.

Boiled beets are better absorbed by the body, do not cause bloating, are not contraindicated in gastritis with high acidity.

So that during cooking it does not lose its beneficial properties, retains its bright color and rich taste, use the following secrets:

1. Cooking beets is enough for 20-30 minutes after boiling. How long it takes - determine by the size of the root crops. If they are large, cook for about an hour. Check readiness with a fork; if it is hard to stick it in, cook a little more.
2. Do not cut off the tail of the root crop before cooking. Keep the vegetable whole so that all the healthy juice does not leak out of it. This will keep the color and density during a long boil.
3. Another way to preserve the bright beetroot color is to add lemon juice or apple cider vinegar to a pot of water. When the water boils, add 1 tsp to it. lemon juice or 0.5 tsp. vinegar.
4. If you cook vegetables for salad, you do not need to salt them.
5. Do not rush to pour out the water in which the beets were boiled. This water is nothing but a useful vitamin decoction. It can be used both as a healing drink, and as a hair conditioner, to make face masks based on it. A decoction of beets has a strong diuretic and laxative effect, is good for the liver, and helps to lower blood pressure in hypertension.
6. Cook beets separately from other vegetables. This way you will keep their color. And in order not to color potatoes and carrots in vinaigrette with beetroot juice, there is a little trick. Cut the beets into cubes, sprinkle with vegetable oil. For convenience, use a silicone brush.
7. In order not to control the cooking process and then not to monitor how much water is in the pan, use a slow cooker. To quickly and correctly cook beets in it, you need to use the "Cooking" or "Soup" mode. It will take a little longer to steam. But this way is more gentle and useful.

Method of baking in the oven

Salad vegetables are traditionally boiled in a saucepan on the stove. But there is another way to prepare vegetable preparations - baking in the oven. If you compare how long it takes to bake and cook, it becomes obvious that cooking vegetables is faster. But in the oven, they will turn out to be more fragrant and bring more benefits, because the main nutrients remain in the water in which the beets were boiled. Thus, in order to preserve vitamins, it would be more correct to bake beets, rather than boil them.

So, for baking, the beets need to be washed properly, do not cut off the tail. After that, put the beets in a baking bag, close it.

Put a bag of beets on a baking sheet, send to an oven preheated to 190 degrees for 2 hours. After 40 minutes, it is recommended to check the readiness, because how long it takes to bake depends on the power of the stove and the size of the root crops. Check readiness with a toothpick or skewer without opening the package.

To speed up the cooking process, you need to additionally wrap the baking bag in foil. In this case, the vegetables will not burn and bake evenly.

How many layers of foil to make does not really matter. One will be enough.

Recipes

What you will need:

• beets - 1-2 pcs.,
• carrots - 1-2 pcs.,
• cucumbers - 1-2 pcs.,
• cabbage - 200 g,
• onion - 1 pc.,
• greens - 1 bunch,
• salt, allspice - to taste,
• vegetable oil for dressing.

Cooking:

Peel and wash vegetables. Grate beets, cucumbers and carrots on a coarse grater. You can use a food processor, nozzles for Korean carrots. Chop the cabbage, lightly mash with your hands so that it starts up the juice and becomes softer.

Finely chop the onion and herbs (parsley, dill). Pour chopped vegetables and herbs into a salad bowl, salt, add allspice and other seasonings to taste, season with vegetable oil. You can sprinkle the salad with lemon juice or apple cider vinegar. Bon Appetit!

1. Vinaigrette with roasted vegetables.

You will need:

• potatoes - 4 pcs.,
• carrots - 2 pcs.,
• beets - 2 pcs.,
• onion - 1 pc.,
• canned green peas - 1 can,
• mustard in grains - 2 tsp,
• honey - 1 tbsp. l.,
• red wine vinegar - 2 tsp,
• olive oil - 5 tbsp. l.,
• garlic - 2-3 cloves,
• salt, pepper - to taste.

Wash potatoes and carrots, peel, cut into large cubes or slices. Salt, drizzle with olive oil and bake in the oven until golden brown.

Bake the beets immediately in foil or a baking bag. Please note that it needs more time to be ready. Check for softness with a fork or toothpick.

While the vegetables are baking, prepare the dressing. Mix honey, vinegar, olive oil and mustard in a salad bowl. Add finely chopped garlic (can be grated on a fine grater or squeezed through the garlic), salt, pepper.

Cool the potatoes and carrots, put in a salad bowl, peel the beets and cut into cubes.

Add beets, green peas and onion, cut into half rings. Mix. Salad ready!

Dishes from tops

In cooking, not only root crops are used, but also beet leaves. They contain all the same vitamins and beneficial compounds in large quantities. And how many delicious dishes you can cook from them! Tops are added to salads, soups, main courses, pastries.

Below is a recipe for a traditional Georgian dish - pkhali. There are many options for its preparation, it would be correct to use beet leaves, or spinach, or young nettles as the main ingredient. If the leaves are not pre-cooked to soften, this dish can be recommended for raw foodists.

You will need:

• beet leaves - 1 bunch,
• cilantro - 1 bunch,
• walnuts - 1 cup,
• balsamic or wine vinegar - 2 tbsp. l.,
• garlic - 1 clove,
• ground red pepper,
• salt.

Cooking:

Wash the beet leaves, boil water in a saucepan, dip the leaves in it and cook until soft.

Using a blender, grind the cooked leaves, cilantro, walnuts, garlic. Salt, pepper, add vinegar.

Form cutlets. You can decorate them with chopped herbs or pomegranate seeds. Bon Appetit!

Vinaigrette is a popular Russian salad with a French name ("vinaigre" means "vinegar" in translation). Moreover, this popular sympathy has not subsided for many years, turning it into one of the most beloved winter dishes. Vinaigrette is both a light and healthy snack, the latter is due to its vegetable composition.

History of vinaigrette

Although vinaigrette is usually called “Russian salad” abroad, reliable data about its homeland has not been preserved. It appeared in Germany or Scandinavian countries.

It is known that in old English cookbooks dating back to the middle of the 19th century, there was a recipe for a Swedish beetroot salad with herring, strikingly reminiscent of a modern vinaigrette, or rather, "Herring under a fur coat."

In addition to the two main ingredients, it included pickles, egg white, potatoes and an apple. The role of the dressing was performed by a mixture of sour cream, vinegar, olive oil and grated yolk.

A similar salad fell in love with Russian chefs. But they couldn't resist and brought some primordially domestic "raisins" into it in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of vinaigrette

The secret of the usefulness of the salad lies in its rich vegetable composition:

1. Beets are rich in minerals that help regulate metabolism and reduce body fat.
2. Potatoes are a source of vitamin-health C, which strengthens the protective functions of the body and increases immunity.
3. Carrots contain vitamins D, B, C, E, as well as many trace elements. Orange vegetable is an excellent antioxidant, helps to remove toxins and strengthen the body.
4. Pickled cucumbers improve digestion, contain a lot of fiber and iodine;
5. Sauerkraut contains a large amount of vitamin C, as well as A, B, E and K, has bactericidal and restorative properties, and normalizes metabolism.
6. Onions, in addition to a record amount of vitamins C and B, contain such useful trace elements as zinc, iodine, iron, fluorine and manganese.

Due to the low calorie content of lettuce, nutritionists recommend loving it with all your heart to those who intend to lose a few extra pounds. Dressing from vegetable oil and spices will help to adjust the chair, cope with the "delicate" problem - constipation.

Calorie vinaigrette

There are many variations of the Vinaigrette salad, which is why it is rather difficult to unambiguously calculate its calorie content. In its classic vegetable variety, the appetizer contains chopped beets, potatoes, carrots, pickles, sauerkraut and canned peas, seasoned with sunflower oil.

100 g of vinaigrette contains only 95 kcal. That's surprisingly low, with more than a third of it coming from oil refills.

When changing the classic recipe, consider the calorie content of the foods you add.

Classic vinaigrette - step by step recipe with photo

Learning to cook vegetable salad vinaigrette is not particularly difficult. The main thing is to observe the proportions of the products used, to find the so-called golden mean, so as not to get too spicy or, conversely, tasteless lean dish.

You should not cook the vinaigrette for future use and store it for a long time, as the products included in its composition quickly lose their taste and nutritional qualities.

It is never forbidden to use culinary fantasy to decorate your favorite dish in the most unusual and original way!

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

• Sauerkraut: 0.5 kg
• Beets: 3 pcs.
• Potatoes: 5 pcs.
• Bow: 1 pc.
• Green pea: 1/2 binky
• Pickled cucumbers, pickled: 3 pcs.
• Sunflower oil: 6 art. l.
• Vinegar 3%: 1 tsp
• Salt, pepper: to taste

Cooking instructions

Pea vinaigrette recipe

The recipe for this popular winter salad does not strictly regulate the amount of ingredients added to it. You have the right to reduce or increase them based on your preferences, thereby achieving the perfect taste balance.

To prepare a traditional vinaigrette with green peas, you will need:

• 3 potatoes;
• 1 beetroot, larger than average;
• a couple of carrots;
• 1 onion;
• 3 pickled or pickled cucumbers;
• greens, green onion feathers;
• green canned peas;
• for dressing - vegetable oil or mayonnaise.

Cooking order:

1. Boil potatoes, carrots and beets in their uniforms in a saucepan or using a double boiler until they become soft and will not be pierced with a knife.
2. Peel the potatoes, cut into cubes with sides 1 cm * 1 cm.
3. We cut peeled carrots, beets and pickles into cubes of the same size.
4. Greens (dill, parsley) and green onion feathers are finely chopped.
5. Onion hands are peeled and finely chopped.
6. We mix all the ingredients in a container, add canned peas and salt.
7. The salad is dressed with refined sunflower oil or mayonnaise. However, the second option will come out more high-calorie.

The salad prepared according to this recipe is stored in the refrigerator for no more than two days.

How to make vinaigrette with sauerkraut?

This variation of vinaigrette is perfect as both everyday and festive dishes. Vegetables, this time, you are offered not to boil, but to bake in the oven.

To do this, carefully washed potatoes, beets and carrots must be wrapped in foil, put in the middle of a baking sheet and left in a preheated oven for about 1 hour. In addition to the vegetables mentioned, you will need:

• pickled or pickled cucumbers - 2-3 pieces of medium size;
• half a can of canned peas;
• 150-200 g of sauerkraut;
• juice of half a lemon;
• herbs and spices to taste;
• vegetable oil.

Cooking order:

1. Peel the cooled baked vegetables, cut into cubes, put in a convenient salad bowl.
2. We get rid of sauerkraut from excess liquid, squeezing it out with your hands beforehand, add it to other vegetables.
3. We discard the peas on a sieve, letting the excess liquid drain, pour it into the other ingredients of the vinaigrette.
4. Now we start preparing the dressing, for this, in a separate bowl, mix lemon juice, spices, herbs, green onion feathers and vegetable oil.
5. Pour dressing over vegetables and mix thoroughly.
6. Let the salad rest in the refrigerator for about half an hour.

Vinaigrette recipe with fresh cabbage

If you're wondering if you're ruining a vinaigrette by substituting fresh sauerkraut in it, our answer is no. It will still remain as tasty and healthy, especially if you cook it according to our recipe. In addition to traditional beets, carrots and potatoes, you will need the following set of products:

• white cabbage - half a head;
• a couple of pickled cucumbers;
• canned peas - ½ can;
• 1 onion;
• vegetable oil and vinegar for dressing;
• 1 tsp sugar and a pinch of salt.

Cooking order:

1. Boil potatoes, carrots and beets in a slow cooker on the "Warming up" mode for about 60 minutes;
2. We clean the onion, rinse under running water and finely chop;
3. We also chop white cabbage, mix with onions and knead with our hands. Until they acquire a fermented consistency;
4. We cut the peeled boiled vegetables and pickled cucumber into cubes, add them to the cabbage with onions;
5. Throw peas on a sieve to rid it of excess liquid;
6. Dress the salad with a mixture of vinegar and vegetable oil, add sugar and salt;
7. Mix thoroughly and enjoy a delicious salad.

How to make herring vinaigrette

Adding herring to it will help make the usual vinaigrette more satisfying, nutritious and original. And you can diversify the dish by adding a fresh or soaked apple, cranberries, canned beans, crackers.

You will need the following products (potatoes, carrots and beets remain the same components of the vinaigrette):

• salted herring fillet - 1 pc.;
• 150-200 g of sauerkraut;
• 1 small onion;
• salt, spices and herbs to taste;
• vegetable oil for dressing.

Cooking order:

1. Boil potatoes, carrots and beets. If you want to protect the pan from staining, then the beets can be put in a plastic bag, tie it on top and cook right in it.
2. While the vegetables reach the required softness, we clean the herring from skin and bones, cut the fillet into small cubes. Milk and caviar can also be added to the salad, they will become its highlight.
3. Onions are peeled, washed and chopped into cubes or half rings. You can get rid of bitterness if you pour boiling water over it before putting it in a salad.
4. Add peeled and diced boiled vegetables to the beets, as well as sauerkraut.
5. Add salt, spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
6. Decorate the salad with an apple slice and herbs.

Have you tried sprat vinaigrette? Not?! Then you have a great opportunity to surprise yourself and your guests!

Vinaigrette with beans - a delicious salad recipe

Although beans are not part of the classic vinaigrette, they fit into it very organically. The highlight of the recipe below is its vinegar mustard dressing. In addition to the invariable vegetable trio - potatoes, carrots and beets, you will need:

• a glass of red beans;
• 2-3 pickles;
• red Crimean onion - 1 pc.;
• a small bunch of dill and green onions;
• 1 tbsp mustard;
• 2 tbsp vinegar;
• 40 ml vegetable or olive oil;

Cooking order:

1. Boil carrots, potatoes and beets in the chosen way, when they have completely cooled down, peel them and cut them into cubes;
2. Beans must be soaked overnight in cold water. If this condition is not met, then it must be allowed to stand in water for at least 2 hours. Boil the beans in salted water for about 60-70 minutes.
3. We add finely chopped pickled cucumber, chopped greens, fresh, green onions to boiled vegetables and beans.
4. In an empty bowl, mix the ingredients for dressing: oil, mustard, vinegar, a little salt and pepper. Mix until smooth and pour the vegetables with the resulting dressing.
5. Let the vinaigrette rest in the refrigerator for a couple of hours.

pickled cucumber vinaigrette recipe

In addition to the pickled cucumber recipe mentioned in the title, we suggest diversifying this classic appetizer with a chopped egg. You will need a simple set of products:

• potatoes - 2-3 pcs.;
• carrots - 2 pcs.;
• beets - 1 large;
• pickled cucumber - 2-3 pcs.;
• canned peas - ½ can;
• onion - 1 pc.;
• chicken eggs - 3 pcs.;
• salt, pepper to taste;
• spicy mustard - 1 tbsp;
• vinegar - 2-3 tablespoons;
• vegetable unrefined oil - 40-50 ml.

Cooking order:

1. We boil vegetables in the way that is most convenient for you. When they have cooled, peel and cut into medium-sized cubes;
2. We boil chicken eggs, we also let them cool, peel and chop;
3. Finely chop the onion into cubes or half rings;
4. Pickled cucumbers cut into cubes;
5. Add green peas to a container with chopped vegetables, mix everything thoroughly;
6. Separately, we prepare the dressing by mixing mustard, oil, salt, spices and vinegar;
7. Add dressing to the rest of the products, mix and let it brew for about two hours.

Fresh cabbage and cucumber will help to give the vinaigrette summer juiciness and crunch, making it even more healthy and tasty. An excellent dressing for this bright variation of the usual snack is a mixture of lemon juice and vegetable oil.

As a basis, you can take any of the above recipes.

We also boil potatoes, beets and carrots, cut them into cubes. We cut fresh cucumbers in the same pieces. Shred the cabbage and knead it with your hands to make it soft.

Pour boiling water over the chopped onion so that the bitterness leaves it. We mix all the products, pour the oil-lemon dressing and let it brew a little before delighting our household with it.

Which beetroot to choose?

1. To prepare a vinaigrette, you must choose a table variety of beets with dark red or burgundy flesh.
2. The ideal shape of a vegetable, indicating the correct growth conditions, is oval-spherical.
3. Try to give preference to root crops with a smooth, not cracked skin without signs of rot and deterioration.
4. On the shelves, it should be sold without tops, because the leaves draw precious moisture from the vegetable, making it flabby.

How to cook vegetables?

Regardless of the chosen variation of vinaigrette, its three main ingredients, which are potatoes, carrots and beets, must be boiled until soft. Moreover, this does not have to be done in a classic way - in a saucepan. You can bake vegetables in the oven, boil them in a steamer or in a slow cooker on the “Baking” or “Reheating” mode, pack them in cellophane and put them in the microwave. Cooking time for vegetables will not vary much whichever way you choose:

1. Potatoes are cooked for about 20 minutes.
2. Carrots - 25-30 minutes.
3. Beets - about 60 minutes.

Sauce or vinaigrette dressing?

The traditional "Russian salad" is dressed with sunflower oil or mayonnaise. However, these options are boring. The vinaigrette will “sound” much more interesting if it is seasoned with fresh lemon juice mixed with olive oil, or a mixture of several varieties of mustard with cardamom, sunflower oil and wine vinegar.

Despite the fact that vinaigrette is considered the simplest salad, it also has several subtleties:

1. If you bake vegetables for vinaigrette in the oven, they will not lose their useful properties, but will transfer them to the dish to the maximum.
2. By adding pickled cucumber to the vinaigrette, you turn the salad into a perishable dish that is undesirable to store for more than a day.
3. You can prevent other vegetables from being stained with beets if you fill it with oil separately from them.