Description
Offer cooks an unusual version of the classic salad "Vinaigrette", which, in my opinion, to please family and friends with their appearance and delicate flavor!
Ingredients
-
Beets
3 piece
-
Potatoes
2 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Cucumber
1 piece
-
Green peas
200 g
-
Vegetable oil
2 Tbsp
-
Soy sauce
1 Tbsp
-
Vinegar
2 Tbsp
-
Salt
0.5 tsp
-
Sugar
0.5 tsp
-
Parsley
1 coup
-
Water
0.75 cup
Cooking
Boil beets, potatoes, carrots until tender. Remove skin.
Peel the onion, cut into cubes. Pour the onions into a bowl, add salt, sugar, vinegar, cold water, you can add some dried parsley and leave to marinate in a cool place for 20 minutes.
Roll out the bamboo Mat, cover it with cling film.
To make the dressing for the salad. To do this, mix the vegetable oil with soy sauce. Mix well.
We now proceed to the formation of the roll. Beets grate on a coarse grater and spread on plastic wrap.
Lubricate the beet layer filling the food with a brush.
Carrots grate on a coarse grater and spread on top of the beets. Lubricate dressing.
Potatoes to grate on a coarse grater and spread on top of the carrots. Lubricate dressing.
Then drop the onions in a colander to get rid of the liquid, and put another layer.
Cucumber RUB on a coarse grater, a good squeeze of the pickle and put on top of the onions.
And the last layer of canned peas, which is pre-discard in a colander to drain all liquid.
Now carefully fold the ends of cling film with two sides to connect the two sides of the loaf (it is better that someone helped).
Secure with a bamboo Mat and send in the fridge for 20-30 minutes to roll soaked.
Then, remove the Mat, gently remove the plastic wrap and put the roll on a plate. Garnish with greens.
Salad turns out very tender due to the grated vegetables.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.