“Secrets” of making delicious vinaigrette

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Vinaigrette seems like a simple salad to any experienced housewife, but preparing the dish perfectly is not always possible. Sometimes the dish cannot boast of an unpresentable appearance, and sometimes the problem lies in an unbalanced taste. What simple tricks will help you always serve a flawless salad?

Beets

The root vegetable can suddenly release juice, which will discolor all the ingredients of the salad. That is why beets are boiled in their skins, chopped, and treated with tasteless and odorless oil.

This allows you to “seal” most of the bright juice.

For potatoes

This vegetable often loses its shape in a salad, which makes the dish look too homely and even clumsy. Therefore, potatoes should be boiled immediately in cubes.

After the root vegetable is ready, it should be immediately thrown into a colander. It is better to cook the product with a small amount of lemon juice.

For carrots

This vegetable also needs to maintain its shape. Therefore, it is also worth boiling it in a prepared form.

If you quickly throw the carrots into a colander, they will be able to maintain the integrity of the texture.

Onion

You have probably noticed that onions contrast sharply with other ingredients, which can sometimes simply ruin the vinaigrette.

Therefore, chopped onions can be quickly treated with boiling water to rid them of excess bitterness.

Sauerkraut

This ingredient can really decorate the vinaigrette and make it much healthier. But try to shake off excess liquid from the cabbage so that the salad is not spoiled.

The cabbage should also be chopped a little so that the vinaigrette looks more uniform.