Description
The name of this salad of boiled beets, boiled potatoes, green peas and pickles borrowed from a classic French sauce based on olive oil and white wine vinegar — vinaigrette. In the traditional version of it with a vinaigrette salad and seasoned. However, there are many options, and I will prepare a version of the salad with meat. And with the help of cookware Zepter it's all done easily, quickly and useful in the same pan.
Ingredients
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Beets
1 piece
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Potatoes
3 piece
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Carrots
1 piece
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Beans
1 can
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Pork
350 g
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Green onions
0.5 coup
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Sauerkraut
250 g
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Olive oil
4 Tbsp
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Vinegar
2 tsp
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Mustard
0.5 tsp
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Thyme
0.5 tsp
Cooking
First, pour in a pan Zepter 1 liter of cold water, cover and put on slow fire. Vegetables wash and clean. The weight of the vegetables in the ingredients are clean.
Cut the beet and carrot cubes. I cut with vegetable cutters.
Potatoes as cubes and the meat into small pieces.
In the bowl of a double boiler Zepter four slides stacked sliced products.
Put the steamer on the pot (the arrow is controller by the time is on the 1st quarter of the green zone), cover with a lid. Takes half an hour.
In half an hour all the vegetables and the meat is ready. Everything looks neat and seems raw, but the piece of potatoes squished under my fingers when I squashed. Put the vegetables with the meat in a bowl and give them time to cool down.
Meanwhile cabbage cut into small pieces, and beans drain off liquid.
Separately, prepare the filling: in oil, add vinegar, dry mustard and thyme. It is better to RUB it with your fingers before adding them to the dressing. Will beat into a soft mousse with a fork into a homogeneous emulsion.
In a salad bowl to the vegetables and meat add cabbage, kidney beans, chopped green onions and dressing. Gently stir and put in an hour or two in the fridge to infuse. By the way the vinaigrette so pink and left.
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