Summer vinaigrette made from young vegetables

Cooking time:

45 minutes

Active time:

15 minutes

Complexity:

Easy

Pickle cucumbers in advance

Vinaigrette is not only a winter salad, but also a wonderful dish for the beginning of summer. It is enough to change it a little: take young vegetables and not cook them, but bake them in the oven, add lightly salted cucumbers instead of salted cucumbers, and use young peas in pods.

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Рецепт «Летний винегрет из молодых овощей»

Recipe "Summer vinaigrette from young vegetables "

Ingredients for 4 servings

young beets

2 pcs.

young carrots

4 pcs.

small young potatoes

200 g

young pod peas

100 g

cucumber fresh

4-5 pcs.

young garlic

2 cloves

fennel

a few twigs

unrefined sunflower oil

to taste

salt

1 tbsp. spoon (for cucumbers )

Летний винегрет из молодых овощей, шаг 1/10

Step 1/10

Wash the cucumbers, cut off the tails and put them in a bag. Add the crushed garlic cloves, dill stalks and salt. Tie up the bag and shake well, leave on the table for a couple of hours.

Летний винегрет из молодых овощей, шаг 2/10

Step 2/10

Wash all vegetables. Line a baking sheet with parchment, lay out the potatoes and carrots.

Летний винегрет из молодых овощей, шаг 3/10

Step 3/10

Wrap the beet in foil (each separately), sprinkling with oil.

Летний винегрет из молодых овощей, шаг 4/10

Step 4/10

Bake the vegetables in the oven at 180C for about 25-30 minutes. They should become soft, and beets may need a little more time.

Летний винегрет из молодых овощей, шаг 5/10

Step 5/10

While the vegetables are cooking, boil the water in a saucepan and blanch the whole peas for about 1 minute, then immediately transfer the peas to cold water. By the way, if you have peas at a later stage of ripening and the pods are already harsh, then you can take out the peas and add them to the salad without preliminary processing.

Step 6/10

Cool the vegetables, remove the peel from the beets, carrots and potatoes can be left as is.