Vinaigrette without boiling vegetables: how to prepare the ingredients properly

The ingredients for a traditional vinaigrette are usually boiled, but there are many nuances to this technology: vegetables can lose their bright color or even change colors, which does not look very aesthetically pleasing. And to cook each component separately, you need a lot of dishes and space on the hob. Therefore, the best option is to bake everything.

The idea of making a vinaigrette with baked vegetables was published on the Instagram page of food blogger Anna with the nickname filanna.cooking.

Ingredients:

• potatoes
• carrot
• beetroot

• onion
• pickled cucumber
• canned peas

Method of preparation:

1. Wash the vegetables well, dry them a little and wrap each one in foil.

2. Bake at 180 degrees: potatoes and carrots for 35-45 minutes, and beets for 50 minutes-1.5 hours. For more precise time, take into account your oven and the size of the vegetables.

3. Cooked vegetables should be easily pierced with a wooden toothpick. The main thing is not to overcook them.

4. Cool, peel and dice the vegetables.

5. Add chopped cucumbers, onions and peas.

6. Season with your favorite oil: sunflower, olive, or linseed.

7. Mix everything.