How to make vinegret much faster and tastier: there is one simple secret
Vinegret is a very healthy salad made from nutritious autumn vegetables. All its ingredients are very affordable and tasty. And, of course, there is no mayonnaise here, only vegetable oil. But besides the traditional boiling of all the ingredients, you can use another method.
The idea of cooking vinegret in a new way was published on the Instagram page of food blogger Yevheniia Karpiuk (evgeniakarpa). The vegetables for the dish should be cut raw and then baked - it will be much faster and tastier.
Baked vegetable vinegret recipe
Source: Screenshot of the post on food blogger Yevhenia Karpiuk's Instagram page
Ingredients:
- beetroot
- carrot
- potatoes
- beans/chickpeas
- green peas
- pickles
- onions
- capers
- flavored sunflower oil
- salt
Method of preparation:
Peel raw vegetables
Source: Screenshot of the post on food blogger Yevhenia Karpiuk's Instagram page
1. Wash the beets, carrots, and potatoes well.
2. Peel them raw.
Cut into cubes
Source: Screenshot of the post on food blogger Yevhenia Karpiuk's Instagram page
3. Dice the meat.
4. Put on a baking sheet covered with parchment.
Spread on a baking sheet
Source: Screenshot of the post on food blogger Yevhenia Karpiuk's Instagram page
5. Drizzle with oil and salt.
Add the oil
Source: Screenshot of the post on food blogger Yevhenia Karpiuk's Instagram page
6. Mix everything well.
Putting vegetables in the oven
Source: Screenshot of the post on food blogger Yevhenia Karpiuk's Instagram page
7. Bake at 200 degrees for 25 minutes.
Add the rest of the ingredients to the salad
Source: Screenshot of the post on food blogger Yevhenia Karpiuk's Instagram page
8. Add beans or chickpeas, green peas, and cucumbers.
Mix everything
Source: Screenshot of the post on food blogger Yevhenia Karpiuk's Instagram page
9. Season with oil. Add more salt if necessary.
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