Vinaigrette with pickled beets
1 serving
10 minutes
Vinaigrette with pickled beets is a refined salad inspired by French gastronomy, where every detail plays its role in the harmony of flavors. The sweet-sour pickled beets set the tone, highlighting the freshness of cucumbers and the tenderness of potatoes. Red onion adds piquancy, while green peas and beans contribute textural complexity. Dressed with fragrant sunflower oil and delicate sour cream, the salad gains softness and depth. Garnished with dill, it carries notes of freshness. This vinaigrette is perfect as an exquisite appetizer or light side dish that pairs wonderfully with meat and fish dishes. Its sophisticated taste and aesthetic presentation make it not only pleasant to eat but also a true decoration for the table.
1
Bring water to a boil, add salt and sugar, stir, remove from heat, add vinegar. Cool and pour the marinade over the beetroot.
- Pickled beetroot: 8 g
- Dill: 2 g
2
Place the beetroot at the bottom of a deep plate.
- Pickled beetroot: 8 g
3
In a hemisphere, mix chopped cucumbers, potatoes, and onions. Add salt and dress with aromatic oil.
- Marinated cucumbers: 5 g
- Boiled potatoes: 10 g
- Red onion: 5 g
- Sunflower oil: 15 ml
4
Arrange beets chaotically. Place beans and sauce in three piles at the edges. Garnish with dill sprigs.
- Canned beans: 5 g
- Sour cream: 10 g
- Dill: 2 g
