INGREDIENTS

• beets 800 g.;
• carrots 250 g.;
• 1/2 red onion;
• dijon mustard 1 tsp.;
• potatoes 800 g.;
• картофель 800 г.;
• pickled cucumbers 300 g.;
• green onion 30 g.;
• table vinegar 60 ml.;
• ground black pepper 1/4 tsp.

METHOD

1. Beets, potatoes and carrots must first be cooked "in uniform". This is best done in a double boiler, so they lose less vitamins and taste better. Just wash them before cooking. Let the vegetables cool slightly, then peel.
2. Finely chop boiled vegetables and pickles. Too coarse cutting will adversely affect the final taste. The number of cucumbers may vary depending on the strength of their salting. It is better to take a sweet onion and cut it as small as possible. If there is no sweet onion, you can take any and scald it with boiling water. Fresh green onions make the vinaigrette very beautiful. If you take it a little more, you can even not add onions at all. Mix all vegetables well in a large bowl.
3. Dressing for vinaigrette is one of the most important points. Dijon mustard works best because it is not sweet and moderately spicy. Mix a teaspoon of mustard with three tablespoons of 9% vinegar and 5 tablespoons of oil and black pepper. Mix thoroughly until smooth and season the vinaigrette. For a special flavor, you can add mustard or unrefined sunflower oil to the vinaigrette (mix half with refined).

Let the vinaigrette rest in the refrigerator for a couple of hours before serving.