How to Make a “Multicolored” Vinaigrette: A Little Trick with Beets
Vinaigrette is a simple to prepare, but very tasty salad.
As you know, one of the main ingredients of the dish is beetroot.
It is this component that "adapts" all the others to itself. We are talking about coloring pieces of other vegetables.
The addition of the brown root vegetable gives the entire dish a similar color.
Many gourmets don't like this. They dream of learning how to make vinaigrette so that it turns out colorful.
In this case, the salad really does acquire a more appetizing appearance. But how to achieve such a result?
What to do with beets
The essence of the culinary trick is to process the pieces of root vegetable before adding them to the salad.
The chopped boiled beets should be seasoned with vegetable oil.
As a result, a film will appear on the surface of the vegetable, which will prevent the beet juice from spreading to other ingredients.
Thus, mixing with beets will not prevent potatoes, onions, cabbage, peas and other ingredients from retaining their bright color.
The finished vinaigrette will be multi-colored. Such a dish will look great even on a festive table.
