Fried Vegetable Vinaigrette
by Editorial Staff
The fried vegetable vinaigrette is a simple, homemade, and delicious dish. Pickled onions give the vegetable salad a special zest and piquancy. This version of the vinaigrette can easily replace a garnish for fish or meat.
Ingredients
- Potatoes – 5 pcs. (500 g)
- Beets – 1 pc. (250 g)
- Carrots – 1 pc. (250 g)
- Bulb onions – 1 pc. (150 g)
- Sunflower oil – 80 ml
- Salt to taste
- Ground black pepper – to taste
- Fresh parsley – a few sprigs (for serving)
- Water – 100 ml
- Vinegar – 0.5 tbsp
- Sugar – 1 teaspoon
- Salt – 2 pinches
Directions
- Prepare all the ingredients you need. Peel the onions. Wash and peel potatoes, beets and carrots.
- Cut the onions into quarters.
- Transfer the onion to a bowl, pour in boiled cold water and vinegar. Add salt and sugar. Stir and marinate while preparing the rest of the food.
- Cut the potatoes into large strips.
- Cut the beets into large strips.
- Cut the carrots into the same large strips.
- Pour a couple of tablespoons of sunflower oil into the pan. Stir-fry the beets over medium-low heat until soft and cooked through, about 10 minutes.
- In another skillet, also heat the sunflower oil and fry the carrots for 3-4 minutes.
- Add potatoes to the carrots. Fry the potatoes and carrots over high heat until cooked through (about 15 minutes more).
- Drain the marinade from the pickled onions, squeeze the onions and add to the pan to the potatoes and carrots.
- Add salt and black pepper and continue to fry vegetables for another 3-4 minutes.
- After that, transfer the previously fried beets to the potatoes with carrots.
- Stir in warm vegetable salad.
- Transfer the toasted vinaigrette to a serving bowl. Sprinkle chopped herbs over the salad if desired.
- The fried vegetable vinaigrette is ready to serve.
Enjoy your meal!
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