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According to the classic recipe, vegetables for vinaigrette are boiled or steamed. We suggest you familiarize yourself with the original recipe for baked vinaigrette. The composition of the salad does not change: beets, carrots, potatoes. But if you do not boil them, but bake them in the oven, the taste of the vegetables will become brighter. And this method of preparation will help to preserve more nutrients. For dressing, it is better to use refined sunflower oil, which has no taste or smell.

Step 1

Place the foil-wrapped vegetables on a baking tray and place it in an oven preheated to 180 °C. The potatoes and carrots will bake for 40 minutes, and the beets for 80 minutes. Then carefully unwrap the foil and let the vegetables cool.

Step 2

Cut the beets into small cubes and season with vegetable oil. It is best to use refined oil, so as not to interrupt the taste of the salad itself. Season the beets with vegetable oil. It is best to use refined oil, so as not to interrupt the taste of the salad itself.

Step 3

Cut the remaining vegetables into small cubes and add them to the beets.

Step 4

Cut the pickled cucumbers into small cubes and add to the boiled vegetables.

Step 5

Mix all ingredients. Add finely chopped parsley. Salt to taste. Serve the baked vinaigrette as a separate dish or as a side dish to meat.