Signature Vinaigrette with Roasted Beets, Pickled Mushrooms, Jerusalem Artichokes, and Pickles
Salads • Russian
Description
Recipe taken from the book "Taste Geography. Latvia" by John Smith
Ingredients
- Yellow Beet 4 pieces
- Thyme 3 sprigs
- Garlic 1 clove
- Potato 3 pieces
- Salted Mushrooms 5 oz
- Pickled Cabbage 5 oz
- Pickles 3 pieces
- Apple 1 piece
- Shallot 0 oz
- Pickled Mushrooms 5 oz
- Sunflower Oil 5 fl oz
- Jerusalem Artichoke 4 pieces
- Frozen Cranberries 10 oz
- Sugar 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Dill to taste
- Parsley to taste
- Lemon 1 piece
- Balsamic Vinegar 0 fl oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Place the beets on foil, add salt, pepper, balsamic vinegar, olive oil, thyme, and crushed garlic, wrap and roast at 355°F until cooked.
Step 2
Peel the potatoes, boil, cool, and cut into 5x5x5 mm cubes.
Step 3
Cut the salted mushrooms, pickled cabbage, roasted beets, pickles, and peeled apple into 5x5x5 mm cubes, finely chop the shallot.
Step 4
Mix the pickled mushrooms, diced beets, potatoes, cabbage, mushrooms, apple, add finely chopped herbs, dress with sunflower oil, and mix everything together.
Step 5
Peel the Jerusalem artichokes, fully immerse them in lemon water for 30 minutes. Slice into 0.5 mm slices, lay in a single layer on parchment, sprinkle with thyme, salt, pepper, and drizzle with oil. Cover with foil and bake at 210°F for about 30 minutes.
Step 6
Thaw the cranberries with added sugar over low heat, bring to a boil, and cool. Blend until smooth and strain through a sieve.
Step 7
Place the finished vinaigrette in a mound on a plate, top with slices of Jerusalem artichoke, and garnish with herbs and dots of cranberry gel.
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