Vinaigrette in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Peel and wash the vegetables.

2. Step 2:

   

   Cut the carrot into cubes.

3. Step 3:

   

   Potatoes are also cut into cubes.

4. Step 4:

   

   And with beetroot as well - a cube.

5. Step 5:

   

   Pour one liter of water into the bowl of the slow cooker. We put our chopped vegetables in the steamer basket.

6. Step 6:

   

   Insert the bowl into the slow cooker, close it and set the "steaming" mode, the time is 25 minutes. After 15 minutes we will check the potatoes.

7. Step 7:

   

   Meanwhile, cut the pickled cucumbers into cubes. If you want a sour salad, you can take pickled cucumbers.

9. Step 8:

   

   Add canned peas to the salad bowl, from which the liquid was previously drained.

10. Step 9:

    

    15 minutes of the program have passed, check the potatoes and carrots - they are ready.

11. Step 10:

    

    Carefully, so as not to get burned, spoon the potatoes and carrots into the salad bowl. We leave the beets to be harvested.

12. Step 11:

    

    By the end of the program, we try beets - they are soft and juicy. We also add it to the salad bowl.

13. Step 12:

    

    Salt and pepper to taste, season with olive or sunflower oil, mix well. We give at least 10-15 minutes to the salad so that it is infused and sated with flavors!

14. Step 13:

    

    If you like onions, you can cut a little into a salad, I love green onion feathers - I put it in my portion. Onions are best placed in each portion separately. The vinaigrette in the slow cooker is ready! We pour the salad into plates and enjoy the taste of simply amazing vegetables! Bon appetit!