L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
EggnogBritish cuisine
Paella dish
Quiche LorraineFrench cuisine
Paella dish
Italian steak tagliata di manzoItalian cuisine
Paella dish
Reuben SandwichAmerican cuisine
Paella dish
Cream of Mushroom SoupFrench cuisine
Paella dish
Slavink cutletsDutch cuisine
Paella dish
Thai massaman curryThai cuisine
Paella dish
Real Greek SaladGreek cuisine
Paella dish
Mexican salsa pico de galloMexican cuisine
Paella dish
Stuffed EggsRussian cuisine

Vinaigrette with edamame beans

1 serving

60 minutes

Recipe by Victor Beley, brand chef of the Uhvat restaurant.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
945.5
kcal
16.5g
grams
63.2g
grams
83.7g
grams
Ingredients
1serving
Edamame (green soybeans)
70 
g
Beetroot
200 
g
Potato
200 
g
Carrot
100 
g
Cornichons (gherkins)
30 
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
Ground black pepper
2 
g
Honey
15 
g
Cooking steps

  • 1

    Wash the beetroot, carrot, and potato, wrap them in foil, and bake in the oven at 180 degrees for 40 minutes.

    Required ingredients:
    1. Beetroot: 200 g
    2. Potato: 200 g
    3. Carrot: 100 g

  • 2

    Peel the baked vegetables and cut them into large cubes.

  • 3

    Boil the edamame beans and peel them.

    Required ingredients:
    1. Edamame (green soybeans): 70 g

  • 4

    Cut the gherkins into small cubes.

    Required ingredients:
    1. Cornichons (gherkins): 30 g

  • 5

    Mix all the ingredients, add salt and pepper.

    Required ingredients:
    1. Beetroot: 200 g
    2. Potato: 200 g
    3. Carrot: 100 g
    4. Edamame (green soybeans): 70 g
    5. Cornichons (gherkins): 30 g
    6. Salt: 2 g
    7. Ground black pepper: 2 g

  • 6

    Prepare honey-mustard dressing: mix honey, Dijon mustard, fragrant oil, soy sauce and whisk a little.

    Required ingredients:
    1. Honey: 15 g
    2. Dijon mustard: 15 g
    3. Sunflower oil: 60 ml
    4. 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.

    Required ingredients:
    1. Beet greens: 7 g
    2. Dill: 5 g
    3. Spring onion: 7 g

Similar recipes

EasyCook - Vinaigrette with edamame beans