Roasted Vegetable Vinaigrette by John Smith
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Beetroot - 2 pieces
- Potato - 3 pieces
- Carrot - 3 pieces
- Onion - 1 head
- Frozen green bean pods - 7.1 oz
- Pickled Cauliflower - 3 pieces
- Dill - 4 sprigs
- Vegetable Oil - 2 fl oz
- Apple Cider Vinegar - 2 spoons
- Meyer Lemon Juice - 1 tablespoon
- Sugar - 1 tablespoon
- Mustard Greens - 1 tablespoon
- Salt - to taste
- Pickled Chanterelles - to taste
Step by Step guide
Step 1
Thoroughly wash the beets and carrots, then wrap them in foil. Bake in the oven until they are tender, which can be checked by piercing the vegetables with a knife or bamboo skewer. The carrots and beets should be easily pierced. Let cool.
Step 2
Boil the potatoes in their skins.
Step 3
Drop the green peas into boiling salted water, wait for it to come back to a boil, then drain in a colander. Rinse with cold water.
Step 4
Peel the cooled beetroot, carrot, and potato, as well as the onion.
Step 5
Dice the root vegetables and pickles, and slice the onion very thinly. Finely chop the dill.
Step 6
In a large bowl, mix all the vegetables except for the beetroot. In a separate bowl, drizzle a couple of tablespoons of vegetable oil over the chopped beetroot and toss to combine. This is to prevent the beetroot from staining.
Step 7
Prepare the dressing. In a cup or bowl, mix the vinegar and lemon juice. Add salt, sugar, and mustard, and stir thoroughly until completely dissolved. Gradually add the vegetable oil while whisking to create a smooth emulsion.
Step 8
Pour the dressing into the vinaigrette. Stir well. Add the beetroot and gently mix again.
Step 9
Garnish with herbs and pickled mushrooms. Serve.
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