Vinaigrette of baked vegetables with sauerkraut
4 servings
75 minutes
The recipe for vinaigrette of baked vegetables with sauerkraut is simple, but not boring. Now most often this salad consists of beets, potatoes, pickles and carrots, but with sauerkraut it is even tastier . The name "vinaigrette" itself came from France: this is what (vinaigre) is called a salad dressing made from mustard, olive oil and vinegar. And in Russia, the traditional Provencal sauce became a salad - perhaps due to the insufficient understanding of the French language and culinary techniques by Russian cooks of the 18th century.
1
Boil carrots, potatoes, and beets until cooked, avoiding overcooking, peel if possible, and cut into 5-6 mm cubes. You can also bake these vegetables wrapped individually in foil, previously sprayed with vegetable oil. Bake at 200 degrees for about forty minutes. In this case, the vegetable flavor becomes more pronounced and rich.
- Carrot: 2 pieces
- Potato: 5 piece
- Beet: 2 pieces
- Vegetable oil: 2 tablespoons
2
Dice the onion and pickles into cubes half the size of the root vegetables.
- Onion: 1 piece
- Pickles: 3 pieces
3
Shred the cabbage into thin short strips for easy mixing in the salad.
- Sauerkraut: 100 g
4
Combine all components, dress with oil, season with salt and pepper, and mix.
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste