Vinaigrette salad classic

Boil all root vegetables in advance. Rinse the vegetables thoroughly and place in a saucepan. We recommend cooking potatoes and carrots separately from beets, as they can color the water during the cooking process. Boil the potatoes and carrots for 20-30 minutes until they become soft and can be easily pierced with a knife. The beets are cooked longer - 40-50 minutes depending on the size. It is best to cook all the root vegetables in the evening, and in the morning you will have time to quickly prepare the recipe. While the vegetables are cooking, prepare all the other ingredients. Peel the onion and cut it into small cubes. Cut the pickled cucumbers in the same way.

Mix onions and cucumbers in a bowl. This way the onions will marinate a little from the pickles and will not be so spicy.

Peel the boiled and cooled potatoes and carrots and cut into small squares. Place the vegetable cubes into a bowl.

Next add sauerkraut. If you wish, you can cut it a little so that it is not too long.

Pour vegetable oil over everything. Use any oil - refined or more aromatic - homemade, from the market.

Mix all the chopped ingredients with oil, add salt and ground black pepper to taste.

Now it's time to add the diced boiled beets. Since the salad is already dressed with oil, the beets won't color the other ingredients too much. As a result, you will be able to see where the potatoes are and where the carrots are. That is, the “vinaigrette” will be multi-colored, and not burgundy. Each cube will be clearly visible.

Stir the finished dish and let it sit in the refrigerator for 15-20 minutes. It will turn out bright, very aromatic and appetizing.

Our classic Vinaigrette salad recipe is ready - serve! You can garnish it with finely chopped dill or green onions.
Enjoy your meal!