Vinegret with cucumbers
Description
Minimum effort — excellent result. If you don't know yet, you can serve immediately.
Instructions
- 1
Step 1
Boil the potatoes, carrots, and beets for about an hour. Peel the onion and finely chop it.
- 2
Step 2
When the vegetables are ready, we need to wait for them to cool down.
- 3
Step 3
Peel the beet and cut into small cubes, 1-1.5 cm in size. Drizzle the cut beet with a small amount of vegetable oil to prevent it from coloring the other vegetables in the salad.
- 4
Step 4
Now cut the potatoes, carrots, and fresh cucumber into cubes and transfer them to a deep bowl. Add the chopped onion and beetroot to the same bowl.
- 5
Step 5
Then slice the pickled cucumber, and if you prefer it more sour, you can add both. Now add salt and, if desired, more oil, and mix thoroughly. Our vinaigrette is ready, and we can proceed to dinner.