How to prepare vinaigrette from baked vegetables to preserve vitamins? Step-by-step recipe

How to prepare vinaigrette from baked vegetables to preserve vitamins? Step-by-step recipe

The chef shared the secrets of preparing a useful and original salad.

Vinegret is a popular salad among Russians. There are many variations of this dish, where some ingredients are replaced by others. I suggest making vinaigrette from baked vegetables – so most of the vitamins are preserved.

It is worth giving preference to a medium-sized beet, since a large vegetable is forage and is not so saturated.

It is equally important to observe the proportions: beets and potatoes should come out about the same weight, carrots – 1/4 less, and onions – twice as much. For example, you prepare a vinaigrette from 1 kg of potatoes and 1 kg of beets, in this case, you use 750 g of carrots, and onions – 500 g.

Of course, you do not need to calculate strictly to the gram, but, roughly observing the proportions, you will get a beautiful salad, where all the ingredients are harmoniously combined.

Ingredients:

• beets – 4 pcs. medium size;
• potatoes – 3 pcs. of medium size;
• carrots – 2 pcs;
• onions – 2 pcs;
• pickles – 3 pcs;
• canned peas – 1/2 can;
• salt, pepper to taste;
• olive oil – 150 ml;
• thyme – 15 sprigs;
• garlic – 7 cloves;
• black pepper – a handful.

Preparation

Step 1.

Wash beets, carrots and potatoes thoroughly. Wrap each root vegetable separately in foil, adding salt, oil, half a garlic clove and a sprig of thyme.

Step 2.

Bake the vegetables in the oven at 180 degrees: beets – 30-40 minutes, carrots – 20-30 minutes, potatoes – 15-20 minutes.

Step 3.

While the vegetables are baked in the oven, prepare a spicy salad dressing: heat olive oil to about 80 degrees, add black pepper, fresh thyme and garlic, previously crushed with a knife. Allow the oil to cool.

As an alternative to this dressing, you can prepare sauce from beets (that is, cut all vegetables except beets). To do this, puree it in a blender until smooth with coconut milk (about 100-150 ml).

Step 4.

Cut cucumbers into cubes of about 0.5 cm.

Step 5.

Cool the baked vegetables, peel and dice them, add the cucumbers, peas and dressing.