Professional chefs have revealed the “secret” to beautifully decorating a vinaigrette

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Vinaigrette is one of the salads that most often appear on the dinner table. The secret of the dish's popularity lies in the simplicity of preparation, combined with the appetizing taste of the appetizer. But there is a problem: chefs are not always satisfied with the appearance of the salad.

Details

As you know, beets are a natural dye. As a result, other ingredients also acquire a brown tint. After all, you want the vinaigrette to look colorful and as bright as possible.

Chefs know how to prevent beets from staining other vegetables in the salad. Professional chefs prepare the root vegetable correctly.

What chefs do with beets

Experts process the boiled and diced vegetable so that the product acquires a transparent “shell”.

Oil can act as the latter. It is better to opt for the olive variety.

It is enough to pour a viscous liquid over the chopped root vegetable, and a film will appear on the surface of the beet cubes, which will prevent the paint from getting on the other components of the dish.

In this form, the beets go to the salad. As a result, the other ingredients will retain their brightness. The finished vinaigrette will look very appetizing and “summer-like”.