Beets are a unique vegetable, without which it is impossible to imagine Slavic cuisine. It is part of many favorite dishes - such as borscht, vinaigrette, beetroot, herring under a fur coat and various salads. Therefore, many are interested in how to properly, and most importantly, quickly cook beets, and it would be nice to keep all the vitamins that this vegetable is so rich in.

How to choose the right beets for cooking

In order to get a tasty and healthy beetroot dish, you need to choose young root crops: they are softer and tastier. The selected root crop should be medium in size, dense, with a thin skin of a dark red color, without signs of damage and rot.

We put aside very large root crops - perhaps this is not table beet at all, but fodder.

In principle, fodder varieties can also be eaten, but besides the fact that they will not be so sweet, the chemical composition of the fertilizers that the plants were treated with during growth is a little alarming. It must be remembered that the composition of fertilizers for food and forage crops is different, so it is better not to risk it.

Bordeaux is considered the best.- small flattened roots of bright burgundy color with a thin skin.

If you have an ability buy beets with tops, it's just great. Greens will indicate to you the freshness of the root crop, in addition, the tops themselves are very useful and you can cook several very tasty dishes from it.

How to cook beetroot

This question is of interest not only to amateurs in cooking - after all, it must be cooked so that it retains the maximum of useful substances. There are several ways to cook beets quickly and tasty.

1 way

This recipe will take a lot of time, but it will allow you to save all the vitamins that beets are so rich in.

The root crop is completely poured with cold water and put on the stove, setting the maximum temperature. After boiling, the temperature is reduced, and beets are cooked over moderate heat for another 2-3 hours- depending on the size.

2 way

The cooking process can be shortened up to one hour, if you pour beets with boiling water. To make the water temperature even higher, add three to four tablespoons of vegetable oil to it.

3 way

This method is used by professional chefs. The beets are boiled at the maximum temperature with the addition of vegetable oil to the water for about 20–30 minutes, depending on the size, then removed from the stove and poured with cold water for another 10 minutes. A sharp temperature drop will bring the root crop to full readiness. The only negative is that vitamin C is completely destroyed during such processing.

4 way

This method can not be called fast, but it will turn out very tasty. Beets are wrapped in baking paper and set in the microwave for 25-30 minutes.

You can wrap the vegetable in foil and bake it in the oven at a temperature of 200 degrees. But vitamin C with this method, unfortunately, will not be preserved either - it is destroyed already at 190 degrees.

Baked beets always turn out to be sweeter than boiled ones, so this method is good if the vegetable is later used to make salads.

Secrets of cooking beets

• The cooking process should always be completed with cold water - this will make it easier to peel the skin.
• When cooking beets, it is better not to salt - they will turn out tough and less juicy. Salt also lengthens the cooking time. Moreover, the sweet root crop does not need salt.
• Beets are not recommended to be cleaned before cooking - they will lose their rich color. It is better to just wash it thoroughly, and clean it immediately before laying the boiled beets in the dish being cooked.
• In order for the vegetable to retain its rich color, 1 teaspoon of vinegar or lemon juice is added to boiling water. This must be done if you nevertheless cleaned the beets before cooking.
• Not everyone likes the smell of boiled beets. A crust of bread thrown into boiling water will help neutralize it.
• The readiness of the beets is checked with a fork or a wooden toothpick - it should freely enter the root crop. But you don’t need to check readiness all the time: beets pierced in many places will turn out to be less juicy.
• If you are going to cook a vinaigrette, then in order for the beets not to color the rest of the ingredients, the chopped pieces of beets are sprinkled with vegetable oil before being added to the salad.
• Peeled beets should not be kept in the air for a long time, so as not to destroy vitamin C.
• The beetroot decoction left after cooking the beets is an excellent laxative and diuretic. You can add a little lemon juice, cinnamon and ginger to the broth and get a vitamin tonic drink that tastes like kvass.
• Beet tops contain a shock dose of vitamins, much larger than in the root crop itself. Add tops to borscht, beetroot soup and other dishes, the recipes of which can be easily found on the Internet. But only young beet tops can go into food - the old one is as tasteless as it is useless.

Proper heat treatment of any product affects not only its taste, but also its beneficial properties. This is especially true for vegetables, so information on how to properly cook beets and how long to cook them until tender should interest you. There is a myth that heat treatment of foods destroys their vitamin and mineral complex, although this is absolutely not true!

Boiled beets are used in many healthy meals. This root crop is especially popular in the countries of the post-Soviet space, because it is one of the most affordable food products, moreover, it is also very healthy! Of course, this vegetable crop can also be eaten raw, but this is how it is used mainly for medicinal purposes.

In salads and snacks, the root crop is used boiled, and with proper cooking of beets, we can save the maximum amount of its nutrients. About how long to cook this vegetable crop so that it does not lose color and cook faster - our information!

The method of boiling red beets affects not only the cooking time, but also corresponds to the size of the root crop and its age. You can quickly cook root crops (including carrots) of small size and young, and it is recommended to boil large beets and carrots in the microwave or bake in foil in the oven.

How to quickly boil beets

Method number 1

This secret is owned by all professional chefs. According to this method, the root crop is cooked for 20 minutes! The whole secret is that a sharp temperature drop accelerates the process of softening plant fibers. That's physics!

We take medium-sized root crops, put them in a saucepan, pour boiling water over it and put it on a strong fire without covering it with a lid. Water should cover the vegetables with a layer of at least 8 cm - otherwise, it will quickly boil away, and the root crops will not have time to cook.

After 15 minutes of rapid boiling, drain the water from the pan and put it together with vegetables under a stream of very cold water. We stand the boiled product in ice water for 5-10 minutes, making sure that the water remains ice cold (ice cubes will help). Ready! You can make a salad!

Method number 2

How many minutes do you need to cook beets according to this method, read on!

Pour the root crops with boiling water, keep on medium heat for 30 minutes from the moment of re-boiling, drain the water and immediately put the pan with the product under a stream of ice water for 15 minutes.

If the tap water is not cold enough, stock up on ice cubes. In general, according to this recipe, beets are cooked for 45-50 minutes - taking into account the time of its cooling.

* Cook's Tip
So that the beets do not lose their color, pour 1 tbsp into the boiling water. fresh lemon juice, or 1 tsp. sugar, or 1 tsp. vinegar.

How to cook delicious beets for vinaigrette or salad

Method number 1: in the oven

To cook beets so that they do not lose color and are tasty, we will turn to a tried and tested method - the oven! It turns out delicious and not troublesome.

• Preheat the oven, set to 190 degrees. Wash the beetroot thoroughly, do not cut the tail and leaf rosette. Our task is to prevent juice from flowing through any cuts.
• Wrap the root vegetable tightly in foil and bake for 25-35 minutes, depending on the size of the vegetable. Large beets should be baked for 35 minutes, small - 20 minutes.
• Unwrap and lower into a pot of cold water until cool. If you have time, you can leave in the oven to cool completely.

Cooking vegetables in this way allows not only to preserve their bright beautiful color, but also most of the vitamins, organic acids and mineral compounds. The bright beet color of the vegetable looks great not only in vinaigrettes, but any salad will look very beautiful.

*Cook's advice
Red boiled beetroot should not color other components of the salad, but how to achieve this? Very simple! After cutting the vegetable into cubes or in any other way, sprinkle the sliced ​​\u200b\u200bwith vegetable oil and mix. The oil coats the beetroot pieces, locking the juice inside. You end up with a very colorful vinaigrette or other vegetable salad!

Method number 2: in the microwave

Microwave owners should not have any problems with boiling vegetables.

• We take a medium-sized root crop, wash it thoroughly with a brush, but leave the tail and leaf socket, as we advised in the recipe for baking vegetables in the oven.
• But for cooking in the microwave, we must still violate the integrity of the skin, otherwise the root crop may explode from the internal pressure of water in the vegetable. Therefore, we make deep holes in the vegetable with toothpicks.
• We wrap it in a plastic bag (to keep the inner chamber of the oven clean), put the bag in a special bowl for microwaves and boil the vegetable at a power of 800 kW for 10 minutes. In the process of cooking, turn the vegetable over once on the other side.

How long to cook beets in time if the microwave oven is of lower power? There is only one advice: look in the instructions for your device. As a rule, no more than 20 minutes! Consider also the size of the vegetable - large beets are cooked longer.

How to cook boiled beets in the traditional way

How to boil root vegetables (and carrots too) for a salad so that they retain all the important nutrients?

1. I wash the beets and carrots well with a brush, do not cut off any parts of the root crops, put them in a saucepan and fill them with cold water to a level of 5 cm above.
2. We turn on the big fire and wait for the water to boil. Reduce heat to medium and simmer for 15 minutes. We take out the carrots and dip them in ice water. Cook the beets for another 20 minutes over medium heat and then - until tender over low heat. Readiness is checked with a knife or a toothpick. The tip should go in easily.
3. We drain the water in which the product was cooked and fill it with ice water. After cooling, clean and crumble according to your needs.

* Cook's Tip
Always try to use the temperature difference trick when you cook vegetables! Firstly, in this case they retain their color and fiber structure, and secondly, they are very easy to clean!

Also remember that salting water at the beginning of cooking is not recommended, since boiling food in salt water slows down the process, and vegetables harden.

How long can boiled beets be stored?

This is not an idle question if you are a very busy person and do not have enough time to boil vegetables before cooking. You can store the boiled product for up to 3 days - in the general section of the refrigerator, but in the freezer - up to 6 months!

We hope that our information on how to cook beets correctly and for how long will help you include this healthy vegetable in your daily menu more often. Dishes with vegetables are the best foods for health and a high quality of life!

Products for 5 servings (about 1300 grams)
Beets - 300 grams
Carrot - 200 grams
Potato - 300 grams
Sauerkraut - 150 grams
Pickled cucumbers - 150 grams
Salad onion - 100 grams
Green peas - 200 grams
Salt, vegetable oil, pepper - to taste
Green onions - a few sprigs

How to cook
1. Boil beets for 40 minutes to 2 hours depending on size, potatoes for 20-25 minutes and carrots for 20-25 minutes. Beets are cooked separately from carrots and potatoes so as not to color them. However, if you put the beets in a bag, you can cook all the vegetables in 1 saucepan, taking them out as soon as they are ready.
2. Peel and cut the onion into half rings.
3. Finely chop the onion.
4. Cut pickles into cubes.
5. Sauerkraut, if large - cut.
6. Peel the carrots and cut into cubes.
7. Peel the beets, cut into cubes. So that the beets do not stain the rest of the products, they must be seasoned with vegetable oil.
8. Cut potatoes into cubes.
9. Drain the juice from the jar of green peas.
10. Mix all ingredients in a bowl.
11. Salt, season with oil and mix well.
12. Decorate with green onions.

How to cook vegetables for vinaigrette in a double boiler
In order for the vegetables for the vinaigrette to cook in a double boiler at the same time, you need to properly arrange them on the shelves, depending on the cooking speed. The temperature of the steam is higher than the temperature of boiling water, for this beetroot, as the longest - the boiled vegetable must be cut into pieces and laid on the lower tier so that it is most in contact with the steam. Put the whole carrots on the second shelf, and put the potatoes, cut into large pieces, on the third. Sliced ​​beets are cooked for about 40 minutes, carrots and chopped potatoes are cooked for about 30 minutes, but because all these vegetables are one above the other, they will all be ready at the same time.

How much and how to cook beets for vinaigrette?

I always cook beetroot for a very long time, it is difficult to cook it quickly, it will be tough and as if raw if undercooked. I always boil for more than an hour, I always add vinegar to the water when I boil the beets and also cut them into pieces so that they boil properly.

How and how much to cook beets?

Pour enough water into the pan so that the beets are completely immersed in it and put the pan on the fire;

When the liquid boils, reduce the power of the fire, immerse the roots in the water and cover the container with a lid. At the same time, it is not necessary to salt the water at all, since the beets themselves contain a lot of sodium;

If you do not know how much to cook beets in time, then you need to focus on the size of the root crop. If they are small, then you need to cook them under a closed lid for at least an hour, if the average is 2 hours, large 3 hours;

So that the beets do not lose their rich bright burgundy color during cooking, add a little vinegar (1 tsp per liter) or lemon juice (2 tsp per liter) to boiling water. This is also necessary so that in the process of subsequent cutting, juice does not flow out of the beets;

For a piquancy of taste, before boiling beets, you can add a little cumin seeds to boiling water (about 1 tsp per 3 liters of water). This will not only improve the taste of future salads or other beetroot dishes, but will also contribute to better absorption of vitamins and other nutrients;

The readiness of the root crop is checked with a fork: if it easily pierces the vegetable to the center, then the beets are ready;

After that, we drain the boiling water from the pan and immediately fill the beets with cold water (preferably ice water), which will facilitate subsequent cleansing of the skin.

How many housewives and almost the same number of tips to cook beetroot, she is also red beets. In my opinion my way is simple. I buy medium-sized beets, about the size of a woman's fist, put them in a saucepan and pour water over them. After boiling, the beets are cooked for 35-45 minutes over low heat. As it boils, I drain the hot water and fill it with cold water and should stand in this water for about 20 minutes. After that, as it stands in cold water, it is much easier to clean the beets.

I cook beets in a double boiler. First I wash it, then I put it on the grill along with potatoes and carrots. I cook until done, just check with a knife. First I remove the potatoes, then the carrots, and the beets cook longer. My friend always cooks beets in the microwave. I don't like the microwave.

I don’t even know how much you need ... - it depends on its volume, size. Can you pierce it with a knife and feel if it's ready or not? If it pierces easily, then it is welded. No - keep cooking! In vinaigrette, it should be quite firm, it is more useful to cook in the peel.

Beetroot is cooked for a long time. To fully cook for a vinaigrette, you need from 40 to 60 minutes. In the vinaigrette, the beets should be soft, so it cooks so much for him. But if it is not cut and it is large, then the cooking time can increase to two hours.

The cooking time of beetroot depends, first of all, on the size of the beetroot itself. The larger the beet itself, the longer it cooks. The largest beets are cooked for up to 2 - 3 hours. The readiness of beets should be checked with a knife or a wooden stick.

To cook beets for vinaigrette, you will need from 1-3 hours, depending on the size of the beet itself.

Small beets are cooked faster than 40 minutes-1 hour, and large ones take longer, you can check the readiness of beets with a fork, if it is ready, then the fork should fit well into it.

I cook beets in the usual way - I cook. It takes a long time to cook for at least an hour and a half, depending on the size. You can also use it in the microwave, but I tried it somehow, it didn’t work out very well, so I won’t advise. As recommended, I put it in a bag, turned it on for 10 minutes at the highest power, turned it over after a while and again for 7-10 minutes. The smell was on the whole apartment, but in the end it remained damp in the middle. I could still hold it, but I didn’t, somehow it wasn’t right.

In order to properly boil red beets (it is also table beets or beets), we need:

In an ordinary saucepan - from 40 to 50 minutes;

In a saucepan like pressure cooker - 20 - 25 minutes;

In tanks of programmable types - you need to look at the instructions;

It is advisable to boil the red beet, washing it well, whole, without peeling it so that it does not turn into white beet. After the beet is cooked, it is advisable to quickly remove it from the water so that it does not become like a rag and does not lose a certain taste.

If we come across such a beetroot that it does not fit entirely in the pan, we can cut it in half, what can we do?

Beets are my favorite vegetable. To quickly cook beets, after boiling water: a) you can cook it for 10 minutes, and then turn it off and leave it under the lid. So she herself to the desired state; b) after 10 minutes of cooking, you can take out the beets and put them in cold water, cool, and then cook again for 5-20 minutes. And the beets are ready. True, if the beetroot is very large, then you will have to leave it to boil a little longer. And if you have a Russian stove, then it’s generally cool: put a pot with beets on the stove until the morning. And in the morning, cook either a vinaigrette, or just eat it with anything. It is very useful for the body and I constantly add it to a variety of dishes.

My grandmother also knew the secret of a real vinaigrette, and from her the recipe went to my mother, and then to me. And now you will learn how to cook a classic vinaigrette: with cabbage, with peas, with beans, with herring, with pickles, with an apple. Chips, secrets and tips for making a traditional salad, I will share.

Vinaigrette is not to be underestimated as a holiday salad. With skillful preparation of a beautiful and original serving, even such a simple salad can compete with many New Year's dishes. And in winter it becomes a storehouse of vitamins and a source of energy.

I have collected 10 vinaigrette recipes for you, starting with the classic and ending with an unusual recipe with sausage, still quite spicy “A la”. Choose any to your taste!

Vinaigrette: classic step by step recipe

It is not known for certain how many vinaigrette recipes exist in the world, but if we analyze specialized publications, then there are several hundred of these recipes.

The classic cut of vinaigrette is small cubes the size of a pea. Beets are considered the main ingredient, so you need to choose even, clean tubers and cook long enough so that they are not hard.

Ingredients:

• beets - 3 pcs.;
• pickled cucumbers - 4 things;
• medium carrots - 2 pieces or one large;
• potatoes (large) - 4 tubers;
• onion - 1-2 onions;
• vegetable oil;
• spices.

Cooking step by step:

First you need to cook in "uniforms" all the necessary vegetables. Peel and cut the vegetables into uniform medium cubes.

While the vegetables are cooking, you can have time to chop the onion finely and chop the cucumbers into cubes.

Now in a large container you need to mix all the boiled vegetables and other ingredients. Then season with any vegetable oil. It remains only to add traditional spices and mix thoroughly.

From the history of the origin of lettuce:

Once upon a time, the famous French chef Antoine Karem came into the kitchen of the Russian Tsar Alexander the First. His attention was drawn to an unknown dish of bright red color. At the same time, the palace cook was pouring diluted vinegar on the prepared dish.

In his French, Antoine pronounced "vinfigre" (Vinegra), translated as vinegar. So he wanted to ask why vinegar is added to vegetables. Our people, not understanding anything in French, thought that this was the name of the cooked meal. And so it happened, they say this salad is Vinaigrette.

Vinaigrette: classic recipe with sauerkraut

Some nationalities prepare this salad with sauerkraut. It turns out much more, and it has a spicy taste.

• pickled cucumbers (you can fresh) - 3-4 pcs.;
• large beets - 2;
• potatoes - 3-4 pieces;
• carrots - 3;
• sauerkraut - 200 g;
• blue onion - 1-2 pieces;
• salt pepper;
• sunflower oil.

Step by step preparation:

Beets, all potatoes and carrots need to be washed, boiled in "uniforms". While the vegetables are cooking, you can chop the blue onion and cucumbers into cubes.

When potatoes, beets and carrots are ready, they need to be peeled and chopped into medium cubes.

Mix all the ingredients in a large bowl, add sauerkraut, spices and season with vegetable oil. Be careful with salt, because cabbage can be quite salty.

Vinaigrette: recipe with peas

Ingredients:

• carrot - 3;
• potatoes - 4-5 medium;
• beets - 2-3 pcs.;
• canned peas - 1 can;
• bulb - 1;
• dill, parsley;
• vinegar 3% - 1 tsp;
• spices to taste;
• vegetable unrefined oil.

How to make this classic vinaigrette:

Boil potato tubers, medium beets and carrots in their skins. Cool the vegetables, peel and cut into medium cubes.

Finely chop the onion and prepared greens. Mix the products in a gastronorm container, pour in a jar of green peas without liquid, add spices, a little vinegar, season with oil and mix well.

Vinaigrette recipe with sauerkraut and beans

In order for the beans and other ingredients to be colored with beet juice, they are boiled first, cut into cubes and poured with oil - beans are immediately added to the beets.

• carrots - 3 pcs.;
• potatoes - 4-5 pcs.;
• beets - 2 pcs.;
• white beans - 200 g;
• onions - 2 pcs.;
• pickled cucumbers - 4-5 pcs.;
• sauerkraut - 150-200 g;
• spices;
• vegetable oil.

Step-by-step cooking recipe:

Pour beets, carrots and potatoes with cold water, boil them until cooked, peel, cut into cubes. Try not to make too large cubes.

In advance, you need to fill the beans with water, let it brew, and then cook. Now you need to put beets, potatoes, beans in a bowl and pour oil.

Now chop the pickles the size of a pea, and finely chop the onion. Combine all the ingredients from the recipe, mix well, if necessary, add dry herbs and other favorite spices.

Vinaigrette salad with herring

The salad is somewhat reminiscent of "Herring under a fur coat", but, firstly, it is dressed with oil, and, secondly, it has other additional components.

Salad Ingredients:

• beets - 2-3 pcs.;
• canned peas - 250 g;
• potatoes - 3-4 pieces;
• carrots - 2-3 things;
• onion - 2;
• salted herring fillet - 250 grams;
• pickled or pickled cucumbers - 4 pcs.;
• green onion - a bunch;
• parsley - a few branches;
• vegetable oil;
• spices.

Cooking method:

Boil standard vinaigrette vegetables in their skins, cool and cut into small cubes. Chop or finely grate the onion, green onion and parsley. In a bowl, you can already put the chopped ingredients and sprinkle a little oil.

Cut the cucumbers into medium cubes and add to the rest of the vegetables. Also finely chop the herring. Mix all the ingredients well, add a little more oil and spices.

Please note that seasoned vinaigrette with oil spoils quickly enough, even if stored in the refrigerator. Therefore, you can not fill the entire bowl at once, but add the oil individually to the plate.

Salad "Vinaigret" with sausage and pickles

Such variations are born when there is a small amount of food left in the refrigerator that combines well with each other.

Main cast:

• boiled sausage - 300 g;
• boiled beets - 3 pcs.;
• boiled carrot - 2;
• boiled potatoes - 4 pieces;
• onions - 1-2 onions;
• green onions - a few arrows;
• green peas - 150-200 gr.;
• mayonnaise or vegetable oil.

Preparation:

Vegetables and sausage should be cut into cubes, as in the Olivier salad. Finely chop two types of onion.

In a bowl, add canned green peas and all other ingredients. Season with sauce or oil, add any spices to taste and mix well. Bon Appetit!

Vinaigrette with fresh cabbage

Instead of sauerkraut, fresh cabbage is often added. This option is perfect for summer. You can choose any cabbage, but white cabbage is ideal.

Products for vinaigrette:

• boiled potatoes - 4 tubers;
• boiled carrots - 2-3 medium;
• 1 large beet
• fresh white cabbage - 200 grams;
• peas - 250 g;
• onion - 2 pcs.;
• green onion - a bunch;
• Dill;
• salted or pickled cucumber - 2 things;
• pickled champignons - 150 gr.;
• vegetable oil.

Preparation:

Cut potatoes, carrots and beets into cubes of the same size. Now finely chop the onion and greens. You also need to cut the cucumber into cubes, and the mushrooms into slices.

Cabbage can be chopped into medium strips, after which you need to mix all the products, season with oil and add spices.

Vinaigrette - classic recipe with pomegranate

This recipe includes almost all the standard products for vinaigrette, only the highlight will not be raisins at all, but pomegranate seeds.

Ingredients:

• beets - 1 large;
• red beans (canned) - 200 g;
• pickled cucumber - 2 large;
• boiled carrots - 1 pc.;
• boiled potatoes - 3 pcs.;
• Garnet;
• olive oil;
• spices.

Recipe:

We cut carrots, beets, potatoes and pickles into identical cubes.

We take red beans from the jar. We disassemble the pomegranate into grains.

Mix all the ingredients in a large bowl, add the oil and you can drip a little lemon juice. We add standard spices, now it's time to treat guests and households!

Vinaigrette with apple and parsnips

An original recipe, not everyone likes parsnips, but when combined with fresh crispy apples and walnuts, it turns out just amazing.

Ingredients:

• apples - 2 pcs.;
• parsnip - 1-2;
• boiled beets - 2 small;
• boiled potatoes - 3;
• boiled carrots;
• peas - 250 g;
• nuts - 120 grams;
• mustard peas;
• yogurt;
• vegetable oil;
• spices.

Recipe:

Cut the prepared vegetables into standard cubes, do the same with parsnips. Finely chop the peeled apples. Chop some nuts. But don't make them too small.

Now mix a lot of oils, spices, mustard and yogurt. Combine all ingredients and dress salad with dressing. Bon Appetit!

Vinaigrette classic "A la Kutuzov" (La Coutouzov)

And now let’s “mix” herring, boiled beef, green apple, red caviar, boiled eggs and salted mushrooms into the classic recipe. Already savory and savory. And how delicious, you will lick your fingers.

Of course, much more products are required - a salad from a cheap and simple one turns into a premium one. For the New Year, it will fit neatly among other New Year's salads on the festive table.

That's not all. Let's make a vinaigrette sauce: season and mix mustard, olive oil, table horseradish, lemon juice, salt and pepper to taste.

And most importantly: we will lay our culinary creation in layers with a serving ring. First, lay the beetroot on the bottom of the plate, then the chopped herring, the third layer - the apple and celery, then the meat, the sixth layer - the mushrooms, then the carrots and cucumbers.

Top with a circle of boiled eggs and some red caviar. Isn't it a beautiful, bright salad for the New Year? Forward to the festive table and for well-deserved words of gratitude!

Watch the video on how to prepare premium vinaigrette salad "La Coutouzov":

Such a crazy dish like vinaigrette is not only vegetables, it is your imagination and ingenuity. Come up with something original and maybe soon another culinary masterpiece will appear - like the one that has already been created.

1. It is better to choose potatoes that are loose rather than smooth - this way the salad will turn out “lush and shaggy”.
2. It is better to use pickled cucumbers - they will add a sour-salty flavor to the dish.
3. And always fresh sunflower real unrefined oil.
4. Do not overdo it with vinegar, but it is better to abandon it altogether. It will kill all the mysterious aroma from childhood!
5. Most of all, onion batun is suitable for our dish.
6. Vinaigrette can be laid not only in a voluminous glass bowl, but also beautifully portioned using a salad ring. No wonder it contains bright multi-colored products in order to show the flavor of the dish in all its glory.
7. It can be served warm, with the addition of meat or seafood.
8. It can be laid out on rye bread, decorated with green onion arrows or dill.
9. Suitable for weight loss and allowed for nursing mothers.
10. Shelf life is not more than a day.

How to decorate and serve a beautiful vinaigrette salad?

How to beautifully decorate and arrange a classic Vinaigrette (roses from vegetables to the place)

As indicated above in the tips - we will use a salad ring and improvise with vegetables.

To do this, cut the beets and carrots into thin circles and lay them in a row with an overlap of 4-5 circles.

Then we roll it up with a tube, it turns out something similar to a rose. Where vegetables play the role of petals.

Place a ring in the middle of the salad bowl. We spread the vinaigrette around it. Now we carefully add “decorative roses” to our salad. We remove the ring. Everything is beautiful and delicious!

And also many housewives arrange the layout of the vinaigrette in the form of a “fish”.

Move away from old habits, show imagination, come up with a new pitch! Now you can safely add this salad to the list of the New Year's menu, for any other holiday or birthday! Bon Appetit!