Vinaigrette with edamame beans
1 serving
60 minutes
Recipe by Victor Beley, brand chef of the Uhvat restaurant.
Calories945.5kcal
Proteins16.5grams
Fats63.2grams
Carbohydrates83.7grams
Beetroot
200
g
Potato
200
g
Carrot
100
g
Dijon mustard
15
g
Soy sauce
15
ml
Sunflower oil
60
ml
Dill
5
g
Spring onion
7
g
Beet greens
7
g
Salt
2
g
Honey
15
g
1
Wash the beetroot, carrot, and potato, wrap them in foil, and bake in the oven at 180 degrees for 40 minutes.
- Beetroot: 200 g
- Potato: 200 g
- Carrot: 100 g
2
Peel the baked vegetables and cut them into large cubes.
3
Boil the edamame beans and peel them.
- Edamame (green soybeans): 70 g
4
Cut the gherkins into small cubes.
- Cornichons (gherkins): 30 g
5
Mix all the ingredients, add salt and pepper.
- Beetroot: 200 g
- Potato: 200 g
- Carrot: 100 g
- Edamame (green soybeans): 70 g
- Cornichons (gherkins): 30 g
- Salt: 2 g
- Ground black pepper: 2 g
6
Prepare honey-mustard dressing: mix honey, Dijon mustard, fragrant oil, soy sauce and whisk a little.
- Honey: 15 g
- Dijon mustard: 15 g
- Sunflower oil: 60 ml
- Soy sauce: 15 ml
7
Place the vinaigrette on a plate, generously drizzle with honey-mustard dressing, and garnish with beet leaves, dill sprigs, and finely chopped green onions.
- Beet greens: 7 g
- Dill: 5 g
- Spring onion: 7 g
