Vinegret with seaweed
Description
If desired, you can prepare the vegetable slices in advance and store them in the refrigerator without mixing, especially if you're expecting guests. Then, just dress and mix them right before serving. You may also add fresh dill or parsley to make the dish even more delicious and nutritious.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the beet, carrot, and potato in advance for 30-40 minutes and let cool.
- 2
Step 2
Peel the onion and rinse it, chop into small cubes and place the chopped pieces into a bowl. Pour boiling water over the onion and let it sit for 10 minutes; the liquid will draw out the bitterness from the chopped onion.
- 3
Step 3
Peel the boiled potatoes and carrots, rinse them in water, and cut into small cubes. Place the chopped vegetables into a salad bowl. Open the can of canned green peas, drain the marinade, and add the desired amount of peas to the bowl.
- 4
Step 4
Shake the seaweed to remove the marinade and chop it. Drain the onion from the liquid and add it together with the seaweed to the container.
- 5
Step 5
Lastly, slice the peeled and washed beetroot, and immediately add it to the salad bowl with salt and vegetable oil, so that the beet juice does not stain the other ingredients.
- 6
Step 6
Gently mix, then place the salad in the refrigerator for at least 30-40 minutes.
- 7
Step 7
After the specified time, transfer the vinaigrette to a plate and serve for lunch or dinner.