Summer vinaigrette

There are 2 options: vegetables can be boiled and baked.

Baked ingredients will be much tastier, healthier.

1. Beets, potatoes and carrots are washed, cut, unnecessary tails are removed.

2. Prepared vegetables should be chopped with something sharp, sprinkled with oil and put on a baking sheet (it is better to cover with foil). If desired, each vegetable can be wrapped in foil separately. Be sure to cover the top with a piece of foil.

It is better to separate the beets with something from other vegetables, as other ingredients can be tinted with its juice.

3. Vegetables are baked until soft (baking temperature - 180 degrees).

4. After the baked vegetables have cooled, they can be peeled.

Note that still warm vegetables are easier to peel than those that have already cooled down.

5. Then cut small enough, carrots, potatoes and cucumbers.

6. The fruit part (apple) is crushed and lemon juice is sprinkled (thus, it is prevented from darkening in the salad).

7. Green peas are added.

8. Oil dressing with garlic. It must be crushed and combined with salt, black pepper, mixture.

So that the beets do not paint everything in a dark red color, it is advisable to butter them abundantly after cutting into cubes.

Your table will sparkle with unique colors with such an interesting and truly summer vinaigrette! Check out these next time. salad recipesYou will definitely like them too.