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Russian · Salads
Roasted Vegetable Vinaigrette
A delightful twist on the classic salad where the vegetables are oven-roasted instead of boiled, developing a much richer flavor.
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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
Dice the potatoes, carrots, and beets
2
Spread them on a baking sheet and roast for 35–40 minutes
3
Let the vegetables cool slightly
4
Add the diced pickles and onion
5
Add the green peas and fresh herbs
6
Season with salt and pepper, then toss to combine
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