Baked Vinaigrette

Name: Baked Vinaigrette
Total time: 2 h
Yield: 3
Cuisine: Russian, Ukrainian
Ingredients: Potatoes - 600 g; Beetroot - 260 g; Carrots - 200 g; Pickled cucumbers - 250 g; Peas - 200 g; Vegetable oil - 34 g

Cookinero 16 Apr 2025

4570

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

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.

Baked Vinaigrette - FAQ About Ingredients, Baking Time and Storage

Can I use olive oil instead of refined vegetable oil for the beets?

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.

How long can I store the baked vinaigrette in the fridge?

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.

Is this recipe vegetarian-friendly?

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.

Can I freeze the baked vinaigrette for later use?

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.

How can I make this dish lower in carbs?

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.

Can I add other vegetables to this recipe?

Absolutely! Diced bell peppers, boiled green beans, or peas would work well. Just ensure they’re cooked and seasoned to match the other ingredients.

What’s the best way to reheat the baked vinaigrette if serving warm?

Gently reheat it in a covered skillet over low heat or in the microwave for short intervals, stirring occasionally to prevent drying out.

Can I make this recipe ahead of time?

Yes, you can prepare the vegetables a day in advance and assemble the vinaigrette just before serving to maintain freshness and texture.

What protein pairs well with this baked vinaigrette as a side dish?

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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Baked Vinaigrette

How to cook Baked Vinaigrette

Step 1

Step 2

Step 3

Step 4

Step 5

Baked Vinaigrette - FAQ About Ingredients, Baking Time and Storage

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