Vinaigrette of baked vegetables from Vlad Piskunov

Thoroughly wash the beetroot and carrot, then wrap them in foil. Bake in the oven until done, which can be checked by piercing the vegetables with a knife or bamboo skewer. The carrot and beetroot should pierce easily. Let cool.

Boil the potatoes in their skins.

Drop the green peas into boiling salted water, wait for it to boil again, and strain them. Rinse with cold water.

Clean the cooled beetroot, carrot, potato, and onion.

Cut the root vegetables and pickles into cubes, slice the onion very thinly. Chop the dill finely.

In a large bowl, mix all the vegetables except for the beetroot. Pour the chopped beetroot with a couple of tablespoons of vegetable oil separately and mix. This is to prevent it from getting 'dirty'.

Make the dressing. In a cup or bowl, mix vinegar and lemon juice. Add salt, sugar, mustard and mix thoroughly until fully dissolved. Gradually add vegetable oil and whisk into a homogeneous emulsion.

Pour the dressing into the vinaigrette. Mix well. Add the beet and mix gently again.

Garnish with greens and pickled mushrooms. Serve.