Beet salad without cabbage
Description
The recipe won't take much time. In our family, almost everyone loves sauerkraut, except my husband, who, to put it mildly, isn't fond of it. That's why I found this excellent recipe for making vinaigrette without cabbage, especially for him. And when there's a celebration, I always prepare two versions—both with and without cabbage—just in case for the guests. Actually, everyone loves vinaigrette, but you never know people's personal preferences, so this way everyone seems satisfied and happy. Besides, this version of vinaigrette has a softer, slightly sweeter taste, and even children enjoy eating it—and that's very healthy, by the way. You should definitely try this salad too; maybe you'll like it even more than the traditional version. Now I'll tell you how to serve it.
Instructions
- 1
Step 1
First, we need to boil the beet, carrots, and potatoes, and wait for them to cool down. Now peel them, and also peel the onion.
- 2
Step 2
Cut the carrots into small cubes or grate on a coarse grater.
- 3
Step 3
We also chop the beet finely.
- 4
Step 4
Now open the can of peas and drain the excess liquid.
- 5
Step 5
Transfer all the ingredients to a deep bowl and add the potato cut into small cubes.
- 6
Step 6
We also finely chop the fresh herbs and onion and place them in the bowl with the other ingredients.
- 7
Step 7
Then season with salt and ground pepper, add a couple of tablespoons of vegetable oil, and mix thoroughly. After preparing the vinaigrette, it's best to refrigerate it for some time to let it marinate well.