Signature Vinaigrette with Roasted Beets, Pickled Mushrooms, Jerusalem Artichokes, and Pickles
⏳ Time
2 hours
🥕 Ingredients
21
🍽️ Servings
4
Description
Recipe taken from the book "Taste Geography. Latvia" by John Smith
Ingredients
- Yellow Beet - 4 pieces
- Thyme - 3 sprigs
- Garlic - 1 clove
- Potato - 3 pieces
- Salted Mushrooms - 3.5 oz
- Pickled Cabbage - 2.8 oz
- Pickles - 3 pieces
- Apple - 1 piece
- Shallot - 0.5 oz
- Pickled Mushrooms - 3.5 oz
- Sunflower Oil - 4 fl oz
- Jerusalem Artichoke - 4 pieces
- Frozen Cranberries - 10.6 oz
- Sugar - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Dill - to taste
- Parsley - to taste
- Lemon - 1 piece
- Balsamic Vinegar - 1 fl oz
- Olive Oil - 2 fl oz
Step by Step guide
Step 1
Place the beets on foil, add salt, pepper, balsamic vinegar, olive oil, thyme, and crushed garlic, wrap and roast at 356°F until cooked.
Step 2
Peel the potatoes, boil, cool, and cut into 5x5x5 mm cubes.
Step 3
Cut the salted mushrooms, pickled cabbage, roasted beets, pickles, and peeled apple into 5x5x5 mm cubes, finely chop the shallot.
Step 4
Mix the pickled mushrooms, diced beets, potatoes, cabbage, mushrooms, apple, add finely chopped herbs, dress with sunflower oil, and mix everything together.
Step 5
Peel the Jerusalem artichokes, fully immerse them in lemon water for 30 minutes. Slice into 0.5 mm slices, lay in a single layer on parchment, sprinkle with thyme, salt, pepper, and drizzle with oil. Cover with foil and bake at 212°F for about 30 minutes.
Step 6
Thaw the cranberries with added sugar over low heat, bring to a boil, and cool. Blend until smooth and strain through a sieve.
Step 7
Place the finished vinaigrette in a mound on a plate, top with slices of Jerusalem artichoke, and garnish with herbs and dots of cranberry gel.
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