Vinaigrette with capers and baked beets
10 servings
60 minutes
Vinaigrette with capers and roasted beets is an elegant variation of the classic salad inspired by French gastronomic traditions. Roasted beets add a rich, caramelized flavor to the dish, while capers provide a refined tanginess and slight acidity. Potatoes and carrots cooked to perfect texture create a harmonious base, and crunchy sauerkraut and fresh pickles add a pleasant refreshing note. The dish is finished with delicate olive oil and spices that reveal the depth of its flavor nuances. This vinaigrette can be served as a standalone dish or used as an exquisite side for meat and fish delicacies. Its multifaceted taste makes it an ideal choice for a festive dinner or cozy home lunch.
1
Wrap the beetroot in foil, sprinkle coarse sea salt in the baking tray at least one centimeter deep, make slits in each wrapped beetroot with a knife, and send it to the oven for a couple of hours at 180–200 degrees.
- Beetroot: 4 pieces
- Coarse sea salt: 50 g
2
Boil the potatoes, it's important not to overcook. Boil the carrots, it's important not to overcook. Let the vegetables cool down. Chop the cooked vegetables finely — the smaller you chop them, the tastier they are (cut into cubes).
- Potato: 3 pieces
- Carrot: 2 pieces
3
Add canned green peas, I prefer the small ones.
- Green peas: 1 jar
4
Finely chop the sauerkraut. Peel the pickles and dice them into small cubes. Add capers.
- Sauerkraut: 150 g
- Pickled cucumbers: 5 piece
- Pickled capers: 50 g
5
Pour the obtained mass with olive oil, at least 3 tablespoons. Add salt and pepper to taste.
- Olive oil: 4 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
