Vinaigrette with Capers and Roasted Beets
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
10
Description
Vinaigrette with Capers and Roasted Beets
Ingredients
- Yellow Beets - 4 pieces
- Salad Potatoes - 3 pieces
- Turnips - 2 pieces
- Pickles - 5 pieces
- Green Peas - 1 can
- Sauerkraut - 5.3 oz
- Pickled capers - 1.8 oz
- Olive Oil - 4 tablespoons
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Flaky sea salt - 1.8 oz
Step by Step guide
Step 1
Wrap the beets in foil, sprinkle coarse sea salt in a baking dish, at least 1 cm deep, make slits in each wrapped beet with a knife, and place in the oven for a couple of hours at 180–392°F.
Step 2
Boil the potatoes, being careful not to overcook. Boil the carrots, also being careful not to overcook. Allow the vegetables to cool. Finely chop the cooked vegetables — the smaller the pieces, the tastier (dice them).
Step 3
Add the canned green peas; I prefer small ones.
Step 4
Finely chop the sauerkraut. Peel the pickles and chop them into small cubes. Add the capers.
Step 5
Drizzle the mixture with olive oil, at least 3 tablespoons. Add salt and pepper to taste.
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