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Vinaigrette in a Multicooker-Pressure Cooker
Instructions
I inspect the beetroot carefully before cooking – the roots should be free of damage, cracks and soft spots, juicy and firm when pressed. I choose round, medium-sized roots (about 8–10 cm across) that are slightly flattened on both sides – this shape indicates a sweet table variety. I scrub off the soil with a stiff brush under running water, but I do not cut off the skin.
I put the washed beetroot (300 g) into the bowl of the multicooker-pressure cooker. I pour in boiling water so that it completely covers the roots – this is important for even cooking. I close the lid until it clicks and switch on the "Soup" or "Pressure cook" mode for 25 minutes. After the signal I wait for the steam to release on its own through the valve (about 10 minutes), then carefully open the lid and take the beetroot out to cool.
While the beetroot cools, I prepare the potatoes and carrot. I wash the vegetables thoroughly with a brush under running water, removing any soil from the eyes of the potatoes. I do not peel them – cooking the vegetables in their skins keeps more vitamins and stops them from falling apart. I pour the beetroot water out of the bowl (it would stain the other vegetables), rinse the bowl and put in the potatoes and carrot.
I pour boiling water over the potatoes and carrot so that it covers them. I close the lid and switch on the "Soup" mode for 10 minutes – this is enough to cook them through under pressure. After the signal I release the steam manually, carefully opening the valve (turn your face away – the steam is very hot). I lift the vegetables out with a slotted spoon and set them to cool next to the beetroot.
When the beetroot has cooled completely (about 20–30 minutes), I peel it with a peeler or knife – the skin comes off easily from well-cooked beetroot. I cut it into small cubes about 1 cm in size – this is the best size for vinaigrette. I transfer the beetroot to a separate bowl, add 1 teaspoon of vegetable oil and stir – the film of oil stops the beetroot from staining the other vegetables.
I peel the cooled potatoes with a knife or by hand – after cooking in their skins the peel comes away very easily. I check that they are done: the potatoes should be soft inside but not fall apart when cut. I cut them into cubes the same size as the beetroot (about 1 cm) – making all the ingredients the same size makes the salad look attractive and easy to eat.
I take the pickled cucumbers (150 g) out of the brine and pat them dry with paper towel to remove excess moisture – too much liquid would dilute the dressing. I cut them into cubes the same size as the other vegetables. If the cucumbers are very salty, you can soak them in cold water for 10–15 minutes first.
I put the chopped cucumbers into a large salad bowl of at least 2 litres – it will be easy to mix all the ingredients in it. Tip: if you are not going to serve the salad straight away, keep the cucumbers separate and add them just before serving – this way the salad stays fresh longer.
I peel the cooled carrot with a peeler and cut it into cubes the same size as the other vegetables (about 1 cm). The carrot gives the salad a bright orange colour and a natural sweetness that balances the sourness of the cucumbers.
I peel a small onion (50 g). For vinaigrette it is better to use red onion – it is less bitter and has a milder flavour. I shred the onion into thin strips or small cubes – large pieces of onion would stand out too much in the taste. If you use an ordinary onion, scald it with boiling water for 1 minute to remove the bitterness.
I open the tin of green peas and drain the liquid through a sieve. I measure out 5 tablespoons of peas (about 100 g) and add them to the salad bowl with the other vegetables. The peas give the salad a tender texture and extra protein. You can replace them with tinned or boiled beans.
I add the chopped potatoes, carrot, onion and the oil-coated beetroot to the salad bowl. I season with salt to taste (about 3 g), add the remaining vegetable oil (1 tablespoon) and mix thoroughly with two spoons, lifting from the bottom up. I mound the vinaigrette onto a serving plate. The vinaigrette in a multicooker-pressure cooker is ready! I serve it as a dish on its own or as a side for meat.
Tips
- 1
Add 100 g of sauerkraut for a more traditional taste – it gives the salad a pleasant tang and crunch. Squeeze the cabbage lightly to remove the brine before adding it.
- 2
Always coat the beetroot with oil separately before mixing it with the other vegetables – this keeps the potatoes and carrot bright and stops them turning a deep red colour.
- 3
If you do not have a multicooker-pressure cooker, use an ordinary multicooker on the "Cook" mode – increase the cooking time to 50–60 minutes for the beetroot and 25–30 minutes for the potatoes and carrot.
- 4
The vinaigrette tastes better if you let it rest in the fridge for 30–60 minutes before serving – the vegetables soak up the oil and each other's juices.
FAQ
Can I cook all the vegetables together in the pressure cooker? +
Technically you can, but the beetroot will stain the potatoes and carrot a deep red. For an attractive presentation it is better to cook the beetroot separately or use a special steamer basket to keep the vegetables apart.
What can replace the green peas in vinaigrette? +
Tinned red or white beans, or beans boiled from dried, all work well. Some people add salted mushrooms or capers – the flavour will be more piquant and interesting.
How long does the finished vinaigrette keep? +
In a covered container in the fridge the vinaigrette keeps for up to 2 days. A salad with sauerkraut or pickled cucumbers loses its freshness faster – it is best eaten within a day. Do not store the vinaigrette in metal dishes.
Why didn't the beetroot cook through in 25 minutes? +
The roots may have been too large (more than 12 cm across) or old. For large beetroot, increase the time to 35–40 minutes. Check that it is done by piercing it with a knife – it should slide in easily, without resistance.
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