Roasted Vegetable Vinaigrette with Mustard Dressing

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

The essence of this vinaigrette lies in the fact that all the vegetables are prepared without water — they retain their juiciness, and the method of cutting them into large cubes allows you to experience the natural flavor of each vegetable. The dressing merely enhances their taste. And of course, there are no potatoes here, which significantly reduces the calorie content. This method will appeal to everyone, as the vegetables do not turn into mush.

Ingredients

Beetroot - 2 pieces
Carrot - 2 pieces
Onion - 1 head
Garlic - 1 head
Pickles - 5 pieces
Cucumbers - 2 pieces
Dijon Mustard - 1 tablespoon
Honey - 1 tablespoon
Olive Oil - 4 tablespoons
Salt - to taste
Green Peas - to taste
Meyer Lemon Juice - 2 tablespoons
Mushroom seasoning - to taste
Herbs - to taste

Step by Step guide

Step 1

Prepare the necessary vegetables.

Step 2

Peel and wash them.

Step 3

Cut the beetroot into quarters.

Step 4

Cut the carrot into three or four pieces depending on its size.

Step 5

Place the chopped vegetables, halved onion, and garlic heads on a baking tray.

Step 6

Next, sprinkle with vegetable seasoning and a little salt, add a few tablespoons of water to prevent sticking.

Step 7

Tightly cover with foil on top — this will help the vegetables cook faster and not dry out. Place in the oven for 40 minutes at 356°F.

Step 8

When the vegetables are ready, let them cool slightly. You can check with a knife by piercing the largest piece: if the knife goes in and out easily, it's done.

Step 9

Prepare the green peas, pickles, and peel the roasted garlic.

Step 10

Cut the roasted vegetables into large cubes and place them in a deep bowl.

Step 11

Combine all the chopped vegetables in the bowl. Then finely chop the fresh cucumbers (they will add tenderness and freshness to the salad) and the pickles. Add the roasted garlic and peas.