Vinaigrette is a salad that many housewives begin to prepare with the arrival of autumn days. But not many people know that the most useful is this dish made from vegetables that are baked in the oven. It is this version of the vinaigrette that I propose to cook.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
There are a great many recipes for vinaigrette. Along with conventional and classic salad products, it is permissible to use seaweed, pickled mushrooms, beans, canned green peas and all kinds of seafood. But be that as it may, vegetables are always available for the dish, and cooking them is quite simple. After all, the popularity of the vinaigrette, from the very beginning of its existence, is associated precisely with the availability of ingredients for ordinary citizens.
Previously, I always cooked vegetables for this salad, but recently I learned that they can be baked. And as has long been known, baked vegetables are much healthier than boiled ones. Since, during boiling, some useful substances from root crops pass into a decoction, and even if they are boiled in a peel, which does not happen when baking. And by the same time, much less time is spent on heat treatment, and the vegetables are not watery and become more crunchy, and some, for example, beets, are even tastier. Therefore, for the sake of usefulness and a new taste, I propose to try to prepare the familiar old vinaigrette, but in a new interpretation.
- Caloric content per 100 g - 131 kcal.
- Servings - 6
- Cooking time - about 1.5 hours for roasting vegetables, 30 minutes for cutting food, plus time for cooling
Ingredients:
- Beets - 2 pcs.
- Carrots - 2 pcs.
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Canned green peas - 200 g
- Pickled canned cucumber - 3 pcs.
- Green onions - bunch
- Vegetable oil - for dressing
- Salt - 1 tsp or to taste
Making a vinaigrette from oven-baked vegetables
1. Wash beets, carrots and potatoes under running water without peeling the skin. Pat the vegetables dry with a paper towel and place in a baking sleeve or cling foil. Heat the oven to 200 ° C and send the food for 1, 5-2 hours. The specific baking time depends on the size of the fruit. Check the readiness with a long toothpick - if it pierces the vegetable to the middle, then it is ready.
2. When vegetables are ready, refrigerate them completely. Since this process takes no less time than baking, I recommend preparing the root vegetables in advance. When the fruits are cold, start preparing the salad. Peel the onions, wash and chop in half rings.
3. Peel and dice the carrots.
4. Remove the peel from the beets and also chop into squares.
5. Do the same with potatoes - peel and cut into cubes.
6. Put the pickles in a sieve and leave to let the glass all the excess moisture. Then cut them into squares.
7. Rinse green onions, dry and chop finely.
8. Place all food in a large, deep bowl.
9. Season them with vegetable oil, stir and taste. Season with salt if necessary. However, salt may not be needed because it can be enough thanks to canned cucumbers. Chill the salad before serving and serve.
See also a video recipe on how to make a vinaigrette from baked vegetables.
[media =
