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Warm Vinaigrette

2 servings

20 minutes

Alena Solodovichenko shared the recipe with us.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
445.5
kcal
6g
grams
31.3g
grams
38.4g
grams
Ingredients
2servings
Beet
100 
g
Pumpkin
100 
g
Sweet potato
100 
g
Parsnip
100 
g
Jerusalem artichoke
100 
g
Celery root
100 
g
Carrot
100 
g
Grape seed oil
60 
ml
Wine vinegar
20 
ml
Dijon mustard
10 
ml
Honey
10 
g
Ground black pepper
1 
g
Cooking steps

  • 1

    Clean all root vegetables, cut them into even cubes, and bake until al dente.

    Required ingredients:
    1. Beet: 100 g
    2. Pumpkin: 100 g
    3. Sweet potato: 100 g
    4. Parsnip: 100 g
    5. Jerusalem artichoke: 100 g
    6. Celery root: 100 g
    7. Carrot: 100 g

  • 2

    Prepare the dressing. Mix grape seed oil, wine vinegar, Dijon mustard, and honey until smooth. Season with ground pepper.

    Required ingredients:
    1. Grape seed oil: 60 ml
    2. Wine vinegar: 20 ml
    3. Dijon mustard: 10 ml
    4. Honey: 10 g
    5. Ground black pepper: 1 g

  • 3

    Prepare the salad. Serve in a plate or in a baked pumpkin.

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