Beetroot salad: simple recipes. Video

There are many recipes for vinaigrette, but among them an unusual one can be distinguished, in which pickled mushrooms come to replace traditional pickled cucumbers. This salad is well suited to the winter table, because it can be prepared from products left for the winter – long-stored beets and canned mushrooms.

You will need: – 2 medium beets; – 2 medium-sized potatoes; – 1 small carrot; – 150 g sauerkraut; – 200 g of pickled chanterelles; – vegetable oil; – 1 tsp vinegar.

Boil vegetables. It is best to cook beets separately from potatoes and carrots: beets color the water and take longer to cook. Another solution is to bake the beets. It can be faster than boiling. Place it in an oven preheated to 180 ° C for 20 minutes.

Cool the finished vegetables to room temperature, peel and cut into cubes. Add sauerkraut. Drain the liquid from the jar with canned chanterelles, finely chop the mushrooms and add to the vegetables.

Season the salad. Season with salt, drizzle with vinegar and cover with vegetable oil. Mix thoroughly and refrigerate for half an hour. Serve the vinaigrette with black bread, you can complement the dish with nuts. Kvass or cold berry juice is suitable as a drink. Also, this vinaigrette can be a snack for vodka.