Vinaigrette is a healthy, nutritious dish, but it has become quite boring during the long and boring winter. Here is what experienced cooks suggest doing with the old recipe.
As a result of the “reboot” in honor of the approaching summer, a new salad was born – with sorrel and new potatoes.
Save the recipe - everyone will definitely love it.
To prepare you will need:
- 200 g young potatoes;
- 1 carrot;
- a bunch of fresh sorrel;
- 2 fresh cucumbers;
- 1 large beetroot;
- canned peas - 1 can;
- 1/4 onion;
- vinegar - 1 tsp;
- unrefined sunflower oil - 3 tbsp;
- salt, pepper, herbs to taste.
How to cook
Beets and carrots are boiled or baked in the oven until done.
You don’t have to peel the potatoes and just boil them in salted water for 15-20 minutes.
Take canned peas, drain all the brine. Cut the onion into small cubes.
The sorrel needs to be sorted and the stems torn off. Then washed and cut into strips.
Cucumbers are cut into small cubes.
Peel and chop the baked vegetables, place them in a deep bowl (beets first) and pour in sunflower oil.
After 5 minutes, you can add potatoes and carrots, as well as the rest of the ingredients - this is necessary so that the salad turns out colorful, and does not become completely colored with beetroot juice.
Add vinegar, stir and add salt, pepper and fresh herbs to taste.
You can refrigerate it or serve it immediately.
Bon appetit!
