Baked vegetable salad is very easy to prepare and can be a complete meal for dinner.
If you love salad, you will love this salad. It is very simple and quick to prepare because all the vegetables are baked in the oven and then you just need to chop them and season them with a delicious sauce. This is a lean dish, but it can be supplemented with feta or cheese, it will be even tastier. Focus I will tell you how to prepare.
Roasted Vegetable Salad
Contents
- beet – 1 piece;
- zucchini – 400 g;
- celery root – 1 piece;
- red onion – 2 pcs.;
- a bunch of greens (parsley, coriander, basil);
- olive oil;
- salt, black pepper;
- salt – 0.5 teaspoon.
For refueling:
- shallot – 1 piece;
- garlic – 2 cloves;
- red wine vinegar – 1 tablespoon. l.;
- Grainy French mustard – 2 tablespoons. l.;
- honey – 1 teaspoon;
- olive oil – 100 ml;
- freshly ground black pepper – 0.5 teaspoon.
Preheat the oven to 200°C. Wash the beets with a brush, wrap them in foil and put them in the oven for 1 hour. Then cool, peel and cut.
Peel the onion, pumpkin and celery. Cut the pumpkin and celery into equal slices, 1.5 cm thick, and the onion into quarters.
Line a baking sheet with parchment. Put the vegetables, salt, pepper and pour the oil. Bake until soft and golden brown, about 30 minutes.
For the sauce, peel the shallot and garlic, chop them very finely or grind them in a blender. Add salt and other sauce ingredients. Mix and leave for half an hour. Chop the greens finely. Put all the cooked vegetables in a salad bowl, pour over the sauce, sprinkle with herbs and mix. Let it brew a little and serve.
You can also prepare an original Polish salad, similar to the classic Olivier salad.
Source: Focus
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