Vinaigrette of baked vegetables
6 servings
90 minutes
Vinaigrette made from roasted vegetables is an elegant variation of a classic dish where traditional ingredients gain a richer flavor through roasting. Roasted potatoes, carrots, and beets reveal their sweet and smoky notes, creating a harmonious blend with pickles and crunchy sauerkraut. The addition of green apple brings a pleasant tartness, while tender green peas and fresh onions complete the composition. This dish originates from European cuisine, where vinaigrette is valued for its simplicity and healthiness. Roasted vegetables make it more expressive and refined, while a light oil dressing preserves the natural taste of the ingredients. Vinaigrette is perfect for festive tables and as a light side dish to meat and fish dishes.
1
Wash the potatoes, carrots, and beets thoroughly, dry them, and drizzle with vegetable oil. Wrap each vegetable in two to three layers of foil and bake in a preheated oven at 200 degrees until cooked (40–50 minutes).
- Potato: 4 pieces
- Carrot: 2 pieces
- Beet: 2 pieces
- Vegetable oil: to taste
2
Remove the cooked vegetables from the oven, let them cool completely, then peel and cut into small cubes. Also chop the pickles and apple. Finely chop the onion.
- Potato: 4 pieces
- Carrot: 2 pieces
- Beet: 2 pieces
- Pickles: 3 pieces
- Green apples: 1 piece
- Green onions: 1 bunch
3
In a deep bowl, combine all chopped ingredients, add cabbage and green peas, season with salt, dress with oil, mix and serve.
- Sauerkraut: 100 g
- Canned green peas: 100 g
- Vegetable oil: to taste
- Salt: to taste