Warm Vinaigrette
2 servings
20 minutes
Alena Solodovichenko shared the recipe with us.
Calories445.5kcal
Proteins6grams
Fats31.3grams
Carbohydrates38.4grams
Beetroot
100
g
Pumpkin
100
g
Sweet potato
100
g
Parsnip
100
g
Jerusalem artichoke
100
g
Celeriac
100
g
Carrot
100
g
Grapeseed oil
60
ml
Wine vinegar
20
ml
Dijon mustard
10
ml
Honey
10
g
1
Clean all root vegetables, cut them into even cubes, and bake until al dente.
- Beetroot: 100 g
- Pumpkin: 100 g
- Sweet potato: 100 g
- Parsnip: 100 g
- Jerusalem artichoke: 100 g
- Celeriac: 100 g
- Carrot: 100 g
2
Prepare the dressing. Mix grape seed oil, wine vinegar, Dijon mustard, and honey until smooth. Season with ground pepper.
- Grapeseed oil: 60 ml
- Wine vinegar: 20 ml
- Dijon mustard: 10 ml
- Honey: 10 g
- Ground black pepper: 1 g
3
Prepare the salad. Serve in a plate or in a baked pumpkin.
