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Vinaigrette in a multicooker-pressure cooker
Cooking vegetables in a multicooker-pressure cooker significantly saves time. Vinaigrette is one of the favorite winter vegetable salads. Vinaigrette is made from boiled vegetables and without the addition of mayonnaise, making it popular among people who are watching their weight and observing fasting. Chopping boiled vegetables doesn’t take much time, but the actual process of preparing these vegetables can be lengthy. Boiling vegetables takes a certain amount of time, especially for beets. Having a multicooker-pressure cooker solves this problem. With it, cooking is 2 times faster.
Caloric content: 60 kcal per 100 grams of the dish
Ingredients
Show ingredients
Necessary products for vinaigrette in a multicooker.
- beet - 2 pcs. (small);
- carrot - 1 pc;
- potato - 4 pcs;
- green peas - 5 tbsp;
- pickled cucumber - 3 pcs;
- onion - 1 pc. (small);
- salt - 3 g;
- vegetable oil - 2 tbsp.
Preparation
- Inspect the beets before boiling, as they should be without damage. The vegetables should not be wilted; rather, take juicy and firm ones. Choose round root vegetables. They should not be elongated; try to select slightly flattened root vegetables on both sides. For boiling in a multicooker, do not take large root vegetables as they will take longer to cook. Too small beets are usually not as tasty, and after peeling them post-boiling, there will be small fruits left. Let’s stick with medium-sized beets. Clean the root vegetables with a brush to remove adhered soil, holding them under a stream of water.
- Place the washed beets in the bowl of the multicooker-pressure cooker. While we are dealing with the beets, there should already be boiling water on the stove in a pot. Carefully pour boiling water into the bowl with the beets. Quickly close the multicooker-pressure cooker with the lid, turn on the “Soup” mode. Set for 25 min. This time is enough to boil medium-sized beets. After the readiness signal, wait for the steam to escape naturally. Then, after opening the multicooker, place the boiled beets out of the bowl to cool down.
- Now thoroughly rinse the potato and carrot under the faucet, cleaning the vegetables of dirt with a soft brush. Pour out the water from the multicooker bowl in which the beets were boiled, as the water has been stained dark by the beets. Rinse the bowl with clean water, then place the washed carrot and potato into it. Just like before, we have heated water to a boil in a pot on the stove. Pour this water over the potato and carrot in the multicooker bowl so that the water covers the vegetables. After pouring the water, close the multicooker immediately.
- Boil the potato and carrot in the multicooker-pressure cooker in “Soup” mode for 10 min. After the readiness signal, release the steam by opening the valve. After the steam has escaped, open the lid and place the boiled vegetables on a plate to cool down.
- After all the vegetables have cooled down, proceed to chop them. Peel the beet with a vegetable peeler. Cut it into small cubes. Add 1 tsp of vegetable oil to the chopped beet and stir. The pieces of beets coated with oil will not dye the other vegetables in the vinaigrette.
- Cut the peeled potato into cubes.
- Cut the pickled cucumbers into the same cubes as the other components of the vinaigrette.
- Add the cucumbers to the salad bowl with the other ingredients. If you do not plan to serve the vinaigrette immediately, it is better not to mix the pickled cucumbers at this time. After cutting, leave them in a separate container and mix into the overall mixture before serving.
- Remove the skin from the carrot root and cut it into cubes of the same size as the beets and potato.
- Peel a small onion from the skin. You can use red onion, which is less bitter. Chop the onion so that thin strips are formed.
- Pour green peas into the salad.
- Adding salt and seasoning the vinaigrette with sunflower oil, mix it, and mound it onto a serving plate.
