Signature vinaigrette with baked beets, pickled mushrooms, Jerusalem artichoke and pickled cucumbers
4 servings
120 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
1
Place the beetroot on foil, add salt, pepper, balsamic vinegar, olive oil, thyme, and crushed garlic, wrap it up and bake at 180 degrees until cooked.
- Yellow beetroot: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Balsamic vinegar: 40 ml
- Olive oil: 60 ml
- Thyme: 3 sprigs
- Garlic: 1 clove
2
Peel the potatoes, boil them, cool them down, and cut into 5x5x5 mm cubes.
- Potato: 3 pieces
3
Salted mushrooms, pickled cabbage, baked beetroot, pickled cucumbers, peeled apple cut into 5x5x5 mm cubes, very finely chopped shallots.
- Salted mushrooms: 100 g
- Pickled cabbage: 80 g
- Yellow beetroot: 4 pieces
- Pickles: 3 pieces
- Apple: 1 piece
- Shallots: 15 g
4
Mix pickled mushrooms, chopped beetroot, potatoes, cabbage, mushrooms, apple, add finely chopped greens, season with sunflower oil and mix everything.
- Pickled mushrooms: 100 g
- Yellow beetroot: 4 pieces
- Potato: 3 pieces
- Pickled cabbage: 80 g
- Salted mushrooms: 100 g
- Apple: 1 piece
- Dill: to taste
- Parsley: to taste
- Sunflower oil: 140 ml
5
Clean the Jerusalem artichoke and soak it in lemon water for 30 minutes. Slice it into 0.5 mm thick pieces, lay them in a single layer on parchment paper, sprinkle with thyme, salt, pepper, and drizzle with oil. Cover with foil and bake at 100 degrees for about 30 minutes.
- Jerusalem artichoke: 4 pieces
- Lemon: 1 piece
- Thyme: 3 sprigs
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 60 ml
6
Thaw the cranberries with added sugar over low heat, bring to a boil, and cool. Blend until pureed and strain through a sieve.
- Frozen Cranberries: 300 g
- Sugar: 50 g
7
Place the prepared vinaigrette in a mound on a plate, top with slices of Jerusalem artichoke, garnish with greens, and decorate with dots of cranberry gel.