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Baked Vinaigrette

Author
Cookinero 16 Apr 2025
4840
Baked Vinaigrette

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.

How to cook Baked Vinaigrette

Step 1

Baked Vinaigrette

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

Baked Vinaigrette

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

Baked Vinaigrette

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

Step 4

Baked Vinaigrette

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

Step 5

Baked Vinaigrette

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.

Baked Vinaigrette - FAQ About Ingredients, Baking Time and Storage

Yes, you can use olive oil, but its stronger flavor may slightly alter the taste of the salad. For a milder taste, stick to refined vegetable oil as suggested.
The baked vinaigrette can be stored in an airtight container in the fridge for up to 3–4 days. For best freshness, consume it within 2 days.
Yes, this baked vinaigrette is naturally vegetarian as it uses only vegetables, oil, and pickled cucumbers. Just ensure the pickles don’t contain non-vegetarian additives.
Freezing is not recommended, as the texture of the vegetables may become mushy upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
To reduce carbs, use fewer potatoes or replace them with lower-carb vegetables like cauliflower or zucchini while keeping the beets and carrots in moderation.
Absolutely! Diced bell peppers, boiled green beans, or peas would work well. Just ensure they’re cooked and seasoned to match the other ingredients.
Gently reheat it in a covered skillet over low heat or in the microwave for short intervals, stirring occasionally to prevent drying out.
Yes, you can prepare the vegetables a day in advance and assemble the vinaigrette just before serving to maintain freshness and texture.
It complements grilled chicken, roasted pork, or baked fish beautifully. For a vegetarian pairing, try it with quinoa or lentils for added protein.

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