Roasted Vegetable Salad with Pickles and Mushrooms
⏳ Time
2 hours
🥕 Ingredients
20
🍽️ Servings
6
Description
Mushroom picking in Penza is a true pleasure. The local forests are abundant with both white mushrooms and butter mushrooms, as well as chanterelles. Pickled mushrooms add a lively touch to all familiar salad compositions: from Olivier to vinaigrette. In fact, this salad is an author's version of vinaigrette, with the addition of pumpkin alongside beets and potatoes. All the vegetables are roasted instead of boiled to preserve more flavor. The dressing is interesting—a honey-mustard blend. This recipe was shared by John Smith, a chef at a local restaurant.
Ingredients
- Potato - 5.6 oz
- Carrot - 2.8 oz
- Pumpkin - 4.2 oz
- Yellow Beets - 4.2 oz
- Sauerkraut - 2.1 oz
- Pickles - 2.1 oz
- Frozen green bean pods - 1.4 oz
- Pickled Chanterelles - 2.8 oz
- Scallions - 0.4 oz
- Spanish onions - 1.1 oz
- Honey - 0.7 oz
- Malt Vinegar - 0 fl oz
- Dijon Mustard - 0.3 oz
- Mustard Greens - 0.3 oz
- Vegetable Oil - 2 fl oz
- Dill - 0.3 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Sugar - to taste
- Unrefined Sunflower Oil - 3 fl oz
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Wash the potato, carrot, and beet, dry them with a paper towel, and wrap them in foil.
Step 3
Place them in the oven and bake until done, approximately 1 to 1.5 hours.
Step 4
Cool the cooked vegetables, peel them, and cut them into random pieces.
Step 5
Heat a skillet, add vegetable oil, and lightly sauté the vegetables in the skillet. Drain on a paper towel.
Step 6
Cut the pumpkin into random pieces, sauté in vegetable oil, and drain on a paper towel.
Step 7
Cut the pickled mushrooms into random pieces, add finely chopped green and red onions, and season with salt and pepper to taste.
Step 8
Prepare the dressing. Mix the two types of mustard, add vinegar and honey. Season with salt, pepper, and sugar to taste. Stir and gradually add the flavored oil while constantly mixing until a homogeneous sauce is formed.
Step 9
Pour boiling water over the green peas and set aside.
Step 10
Combine all ingredients. Add the sauerkraut and seasoned mushrooms.
Step 11
Cut the pickles into random pieces and add them to the salad.
Step 12
Also add the blanched green peas. Season with salt and sugar, and garnish with dill.
Step 13
Serve.
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