Vinaigrette of baked vegetables with mustard dressing
4 servings
120 minutes
This roasted vegetable vinaigrette with mustard dressing is an elegant variation of a classic dish inspired by French culinary tradition. Roasting beets, carrots, onions, and garlic adds depth of flavor and a tender texture to the salad, while fresh and pickled cucumbers provide balance between sweetness and spiciness. The dressing made from grainy mustard, honey, and olive oil makes the dish expressive and rich with a hint of lemon juice's acidity. This vinaigrette is an ideal choice for gourmets who appreciate refined flavor combinations. It works well as a standalone dish or as an accompaniment to meat and fish delicacies. Garnished with herbs, you get not only an aesthetically pleasing but also a nutritious meal that warms the soul and delights the taste buds.
1
Prepare the necessary vegetables.
2
Clean and wash them.
3
Cut the beet into quarters.
- Beetroot: 2 pieces
4
Cut the carrot into three to four pieces depending on its size.
- Carrot: 2 pieces
5
Place the chopped vegetables, sliced onion, and garlic heads on the baking tray.
- Onion: 1 head
- Garlic: 1 head
6
Next, sprinkle with vegetable seasoning and a little salt, add a few tablespoons of water to prevent the vegetables from sticking.
- Salt: to taste
- Vegetable seasoning: to taste
7
Wrap tightly with foil on top - this will allow the vegetables to cook faster and not dry out. Place in the oven for 40 minutes at 180 degrees.
8
When the vegetables are ready, let them cool down a bit. You can check with a knife by piercing the largest piece: if the knife goes in and out easily, then it's all done.
9
Prepare green peas, pickled cucumbers, and peel the roasted garlic.
- Green peas: to taste
- Pickled cucumbers: 5 piece
- Garlic: 1 head
10
Cut the baked vegetables into large cubes and place them in a deep plate.
11
Combine all the chopped vegetables in a bowl. Then finely chop fresh cucumbers (they will add tenderness and freshness to the salad) and pickles. Add roasted garlic and peas.
- Cucumbers: 2 pieces
- Pickled cucumbers: 5 piece
- Green peas: to taste
12
Prepare the ingredients for the sauce.
13
Mix grainy mustard, olive oil, and honey in a bowl.
- Wholegrain mustard: 1 tablespoon
- Olive oil: 4 tablespoons
- Honey: 1 tablespoon
14
Squeeze the juice from a quarter of a lemon and mix.
- Lemon juice: 2 tablespoons
15
Then gently mix all the vegetables in the bowl with two spoons.
16
Pour the dressing sauce on top and mix again.
- Wholegrain mustard: 1 tablespoon
- Olive oil: 4 tablespoons
- Honey: 1 tablespoon
- Lemon juice: 2 tablespoons
17
Garnish the finished dish with herbs as desired.
- Fresh herbs: to taste
