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Vinaigrette of baked vegetables from Vlad Piskunov

4 servings

20 minutes

The recipe was shared with us by Vlad Piskunov, chef of the restaurant "Matryoshka".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

368.1

kcal

10g

grams

18.5g

grams

45.5g

grams

Ingredients

4servings

Beet

2

pc

Potato

3

pc

Carrot

3

pc

Onion

1

head

Frozen green peas

200

g

Pickles

3

pc

Dill

4

sprig

Vegetable oil

70

ml

Apple cider vinegar

2

tbsp

Lemon juice

1

tbsp

Sugar

1

tbsp

Mustard

1

tsp

Salt

to taste

Pickled mushrooms

to taste

Cooking steps

1
Thoroughly wash the beetroot and carrot, then wrap them in foil. Bake in the oven until done, which can be checked by piercing the vegetables with a knife or bamboo skewer. The carrot and beetroot should pierce easily. Let cool.
Required ingredients:
1. Beet: 2 pieces
2. Carrot: 3 pieces

2
Boil the potatoes in their skins.
Required ingredients:
1. Potato: 3 pieces

3
Drop the green peas into boiling salted water, wait for it to boil again, and strain them. Rinse with cold water.
Required ingredients:
1. Frozen green peas: 200 g

4
Clean the cooled beetroot, carrot, potato, and onion.
Required ingredients:
1. Beet: 2 pieces
2. Carrot: 3 pieces
3. Potato: 3 pieces
4. Onion: 1 head

5
Cut the root vegetables and pickles into cubes, slice the onion very thinly. Chop the dill finely.
Required ingredients:
1. Beet: 2 pieces
2. Carrot: 3 pieces
3. Potato: 3 pieces
4. Pickles: 3 pieces
5. Onion: 1 head
6. Dill: 4 sprigs

6
In a large bowl, mix all the vegetables except for the beetroot. Pour the chopped beetroot with a couple of tablespoons of vegetable oil separately and mix. This is to prevent it from getting 'dirty'.
Required ingredients:
1. Beet: 2 pieces
2. Vegetable oil: 70 ml

7
Make the dressing. In a cup or bowl, mix vinegar and lemon juice. Add salt, sugar, mustard and mix thoroughly until fully dissolved. Gradually add vegetable oil and whisk into a homogeneous emulsion.
Required ingredients:
1. Apple cider vinegar: 2 tablespoons
2. Lemon juice: 1 tablespoon
3. Salt: to taste
4. Sugar: 1 tablespoon
5. Mustard: 1 teaspoon
6. Vegetable oil: 70 ml

8
Pour the dressing into the vinaigrette. Mix well. Add the beet and mix gently again.
Required ingredients:
1. Beet: 2 pieces

9
Garnish with greens and pickled mushrooms. Serve.
Required ingredients:
1. Dill: 4 sprigs
2. Pickled mushrooms: to taste

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