Baked vegetables for salad will retain all the nutrients, reveal their taste potential.
Ingredients: beets, carrots, potatoes, onions, green onions, green peas, pickled cucumbers, salt, sunflower oil
Cooking method:
Vegetables are washed in cold water, you can walk along the peel with a special vegetable brush to make it perfectly clean.
We wipe everything with a paper towel and wrap each root vegetable in foil. Then spread on a baking sheet and bake for 1 - 1.30 hours.
We unfold the foil, remove the peel from the cooled vegetables.
We cut all the baked vegetables, cucumbers and onions into cubes and put them in a salad bowl.
Baked vegetables will not be watery, they retain their proper density even after such a long roast.
Add green peas. Finely chop the green onion.
All vegetables are mixed, salted and poured with sunflower oil.
Put in the refrigerator to cool for 20 minutes.
Take out and enjoy the taste.
Vinaigrette is a delicious self-sufficient salad that does not need a side dish.
Bon Appetit!!! Who liked the recipe, save and leave photo reviews.