How to make vinaigrette without boiling vegetables: a familiar dish in a new way

Vinaigrette is a salad that has been familiar to us for decades. Our grandmothers and great-grandmothers loved to cook and eat it. But in recent years, this salad has been slowly becoming a thing of the past, and there is a good reason for that.

The fact is that nowadays we value time very much and have no desire to spend it on long cooking sessions. And it takes several hours to make a vinaigrette according to a classic recipe. However, thanks to a recipe for baked vinaigrette posted on Instagram by food blogger Oleksii Kriuchkov, the process of making vinaigrette no longer requires such a long time.

Ingredients:

• Potatoes - 300-400 gr
• Beetroot 500-600 gr
• Carrots - 300-400 g
• Salted cucumbers - 3-4 pcs
• Canned peas - 1 b

Method of preparation:

1. Peel the beets and wash the carrots and potatoes.

2. Cut all the vegetables into equal pieces of about 1x1 cm.

3. Put the vegetables on a baking sheet with parchment, brush with oil, and mix well.

4. Put it in a preheated oven to 200 degrees for 20-25 minutes.

5. Take out the vegetables and let them cool completely.

6. Add the canned peas and pickles.

7. Season with oil and salt to taste.