As you know, a mandatory ingredient in any vinaigrette – from the classic version to new-fangled modifications – is beetroot.
There's a small problem here - once the salad is dressed and mixed, all of its ingredients turn that same beetroot color.
However, experienced cooks have long used a simple trick to prevent such trouble.
If you want the prepared dish to be colorful, when preparing the vinaigrette, first start by cutting the beets.
Once this task is completed, add vegetable oil to the bowl with the root vegetable pieces and stir.
Now you can safely add the remaining ingredients – beetroot juice won’t harm them.
By the way, if you have prepared a whole bowl of salad, do not rush to dress it all – with dressing its shelf life will be reduced to 1-2 days.
Instead, set aside the amount of chopped ingredients needed for lunch or dinner and add the butter just before eating.
