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Russian · Salads
Roasted Root Vegetable Vinegret
A hearty winter salad featuring roasted vegetables and a tangy mustard dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Roast the potatoes, carrots, and beets at 180°C until tender. Let them cool.
2
Peel the vegetables and dice them into neat cubes.
3
Finely dice the pickles and add them to the vegetables along with the green peas.
4
Whisk together the oil, vinegar, salt, sugar, and mustard to make the dressing.
5
Drizzle the dressing over the salad and toss gently to combine.
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