Classic vinaigrette with baked vegetables
4 servings
120 minutes
Vinaigrette with roasted vegetables is a classic dish that has evolved towards depth of flavor. Roasting beets, potatoes, and carrots gives the salad a rich aroma and a light caramelized sweetness. Vinaigrette is a traditionally Slavic dish known for its simplicity and health benefits: it is rich in fiber and vitamins and is perfect as a light dinner or side dish. The addition of pickles and sauerkraut adds a tangy freshness, while wine vinegar and vegetable oil unite the flavors into a harmonious symphony. This vinaigrette can be served chilled to highlight its brightness, and dressing it before serving makes it particularly rich. Simple to prepare yet exquisite in taste, it warms the soul and evokes memories of cozy family dinners.
1
Preheat the oven to 180 degrees. Wash, dry, and wrap the beetroot, potatoes, and carrots in foil. Bake until done. Remove the carrots first; they take about 30-40 minutes, potatoes a bit longer. Beets take up to one and a half hours, depending on size. Once the vegetables have cooled, peel and cut them into small cubes.
- Beetroot: 2 pieces
- Potato: 2 pieces
- Carrot: 2 pieces
2
We also finely chop the onion and pickles, add cabbage and peas. Dress with oil and vinegar, salt if necessary. Before serving, refrigerate for an hour.
- Pickled cucumbers: 2 pieces
- Sweet red onion: 1 head
- Canned green peas: 250 g
- Sauerkraut: 250 g
- Vegetable oil: 50 ml
- Wine vinegar: 30 ml
