So that the beets do not "stain" the ingredients in the vinaigrette and give the best taste - 2 of my culinary secrets

Greetings, dear readers of my humble blog!

The new year is coming soon, and in any case, for this most important holiday of our family, I will prepare a vinaigrette. By the way, this year, I think everyone will meet him at home or on the street. But not in a cafe. So try my little secrets, everyone at least likes it.

Vinaigrette is one of my favorite salads. But before I cooked it in the same way as other housewives and I got a salad almost all burgundy. Beetroot stains all ingredients severely. The taste, you say, does not change from this? This is for someone like. To aesthetes, only that which is beautiful seems tasty, otherwise the appetite spoils.

I cannot classify myself one hundred percent as an aesthetic, but still I like everything to be neat and nice.

That is why, having learned once at a party about some culinary secrets, she has forever taken them into her luggage of culinary subtleties. Actually, I will share with you.

The first thing that seemed interesting to me, giving a special charm to the taste of the vinaigrette, is fried onions. The taste of the salad is significantly improved, such is the zest that even a herring under a fur coat at my table is no longer eaten like a vinaigrette. But the onion should not be fried too much, over a sufficiently high heat until golden brown and immediately removed so that the onion does not become transparent from overexposure to the fire. It is important.

Well, now I'm moving on to a process that will allow the beets not to stain other ingredients when mixing.

By the way... I'll leave a video for you, which may come in handy for the New Year's table, and not only.

Ingredients other than beets.

For this favorite salad, I always choose a potato variety that doesn't boil soft and stays tough so you can easily cut it into cubes. Now I always bake potatoes and carrots in the oven, and not cook in a saucepan. So the vegetables are not so wet or something ...

In the case of potatoes, I also tried this version of cooking for a vinaigrette: I cut raw potatoes into cubes and fried in sunflower or olive oil. In a salad it is also very tasty, but I cook so rarely. Still, the traditional taste is closer to me. Alternatively, you can try it for a change.

The first step is to preserve the color of beets during cooking.

I always only boil beets in water, but with the addition of half a teaspoon of table vinegar to the pan. This helps preserve the color.

Then, after peeling and cutting into small cubes for a vinaigrette, I pour in vegetable oil and put in the refrigerator. Recently, more often olive unrefined. And I let it stand for a couple of hours while I cook other dishes or do other things, stir occasionally. Excess oil can be drained off and used for another vegetable salad later if refrigerated. But such butter beets can be easily mixed with potatoes, carrots, peas and onions. She will not stain the ingredients and the salad on the table will look fresh all evening, or even the next day. Unless, of course, they do not eat it clean, which is more likely.

Do you have your own secrets in giving the vinaigrette a special taste? Share your recipes, please. Maybe I'll take them into service too.