Classic Vinaigrette with Roasted Vegetables
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
4
Description
Classic Vinaigrette with Roasted Vegetables
Ingredients
- Yellow Beets - 2 pieces
- Salad Potatoes - 2 pieces
- Turnips - 2 pieces
- Pickles - 2 pieces
- Sweet Red Onion - 1 head
- Canned Mushroom Soup - 8.8 oz
- Sauerkraut - 8.8 oz
- Vegetable Oil - 1 fl oz
- Malt Vinegar - 1 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F. Wash, dry, and wrap the beets, potatoes, and carrots in foil. Roast until cooked. Remove the carrots first; they take about 30–40 minutes, while the potatoes take a little longer. The beets can take up to 1.5 hours, depending on their size. Once the vegetables have cooled, peel and cut them into small cubes.
Step 2
Finely chop the onion and pickles, add the sauerkraut and peas. Dress with oil and vinegar, and salt to taste if necessary. Before serving, refrigerate for an hour.
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