Warm Vinaigrette

2 servings

20 minutes

Alena Solodovichenko shared the recipe with us.

Energy value per serving

• Calories: 445.5
• Proteins: 6g
• Fats: 31.3g
• Carbohydrates: 38.4g

Ingredients

• Beet: 100 g
• Pumpkin: 100 g
• Sweet potato: 100 g
• Parsnip: 100 g
• Jerusalem artichoke: 100 g
• Celery root: 100 g
• Carrot: 100 g
• Grape seed oil: 60 ml
• Wine vinegar: 20 ml
• Dijon mustard: 10 ml
• Honey: 10 g
• Ground black pepper: 1 g

Cooking steps

1. Clean all root vegetables, cut them into even cubes, and bake until al dente.

   Required ingredients:

   • Beet: 100 g
   • Pumpkin: 100 g
   • Sweet potato: 100 g
   • Parsnip: 100 g
   • Jerusalem artichoke: 100 g
   • Celery root: 100 g
   • Carrot: 100 g

2. Prepare the dressing. Mix grape seed oil, wine vinegar, Dijon mustard, and honey until smooth. Season with ground pepper.

   Required ingredients:

   • Grape seed oil: 60 ml
   • Wine vinegar: 20 ml
   • Dijon mustard: 10 ml
   • Honey: 10 g
   • Ground black pepper: 1 g

3. Prepare the salad. Serve in a plate or in a baked pumpkin.