Beet and roasted vegetable salad
Description
The recipe won't take much time. All lovers of this famous salad, I recommend trying and preparing it according to this recipe. The vegetables for the vinaigrette are baked in the oven, acquiring a richer taste and aroma. You can add sauerkraut or any other favorite ingredient to the vinaigrette. I'm sure it will turn out just as good. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel the beets, carrots, and potatoes, and cut them into small cubes. Arrange them in mounds in a baking dish, lightly salt, and drizzle with oil. Cover the dish tightly with foil and bake in the oven at 180 degrees Celsius for about 40 minutes (until all the vegetables are cooked through).
- 3
Step 3
Mix the cooked vegetables and let them cool.
- 4
Step 4
Transfer the cooled vegetables to a deep bowl and add the pickled cucumbers, cut into cubes of approximately the same size.
- 5
Step 5
Add green peas. I have frozen ones.
- 6
Step 6
Then add finely chopped onion, salt to taste, fresh herbs, and vegetable oil. Mix well. The roasted vegetable vinaigrette is ready.
- 7
Step 7
Done.