Roasted Vegetable Vinaigrette
Salads • European
Description
Roasted Vegetable Vinaigrette
Ingredients
- Potatoes 4 pieces
- Carrots 2 pieces
- Beets 2 pieces
- Pickles 3 pieces
- Sauerkraut 5 oz
- Canned Green Peas 5 oz
- Green Apples 1 piece
- Green onions 1 bunch
- Vegetable Oil to taste
- Salt to taste
Step-by-Step Guide
Step 1
Thoroughly wash the potatoes, carrots, and beets, dry them, and drizzle with vegetable oil. Wrap each vegetable in two or three layers of foil and bake in a preheated oven at 390°F until cooked (40–50 minutes).
Step 2
Remove the cooked vegetables from the oven, let them cool completely, then peel and cut into small cubes. Also, chop the pickles and the apple. Finely chop the green onions.
Step 3
In a deep bowl, combine all the chopped ingredients, add the sauerkraut and green peas, season with salt, dress with oil, mix, and serve.
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