Vinaigrette with edamame beans

1 serving

60 minutes

Recipe by Victor Beley, brand chef of the Uhvat restaurant.

Energy value per serving

• Calories: 945.5
• Proteins: 16.5g
• Fats: 63.2g
• Carbohydrates: 83.7g

Ingredients

• Edamame beans: 70 g
• Beet: 200 g
• Potato: 200 g
• Carrot: 100 g
• Gherkins: 30 g
• Dijon mustard: 15 g
• Soy sauce: 15 ml
• Sunflower oil: 60 ml
• Dill: 5 g
• Green onions: 7 g
• Beet tops: 7 g
• Salt: 2 g
• Ground black pepper: 2 g
• Honey: 15 g

Cooking steps

1. Wash the beetroot, carrot, and potato, wrap them in foil, and bake in the oven at 180 degrees for 40 minutes.

   Required ingredients:

   • Beet: 200 g
   • Potato: 200 g
   • Carrot: 100 g

2. Peel the baked vegetables and cut them into large cubes.

3. Boil the edamame beans and peel them.

   Required ingredients:

   • Edamame beans: 70 g

4. Cut the gherkins into small cubes.

   Required ingredients:

   • Gherkins: 30 g

5. Mix all the ingredients, add salt and pepper.

   Required ingredients:

   • Beet: 200 g
   • Potato: 200 g
   • Carrot: 100 g
   • Edamame beans: 70 g
   • Gherkins: 30 g
   • Salt: 2 g
   • Ground black pepper: 2 g

6. Prepare honey-mustard dressing: mix honey, Dijon mustard, fragrant oil, soy sauce and whisk a little.

   Required ingredients:

   • Honey: 15 g
   • Dijon mustard: 15 g
   • Sunflower oil: 60 ml
   • Soy sauce: 15 ml

7. Place the vinaigrette on a plate, generously drizzle with honey-mustard dressing, and garnish with beet leaves, dill sprigs, and finely chopped green onions.

   Required ingredients:

   • Beet tops: 7 g
   • Dill: 5 g
   • Green onions: 7 g