Soviet classic in a modern way: this is a great nutritious salad for lunch. From a mix of baked root vegetables, in addition to starchy potatoes with a large dose of greens. Peas are good to use fresh, but if not, they can be canned without sugar.
- 3 beets
- 1-2 celery or parsley roots (1 very large or 2 smaller ones)
- 2-3 carrots
- optional parsnip or Jerusalem artichoke
- 200-250 g of fresh-frozen or canned peas
- bunch of dill
- some green onion shoots
- 3 tbsp capers
- 3-4 salted or pickled cucumbers
- optional sauerkraut or kimchi
- optional silken tofu or avocado, yes, they complement the classics perfectly
- mustard dressing at the link
Wash all vegetables, if the skin is thin and clean, you can eat it with it (!), you can not peel it. But it is individual. Wrap all vegetables tightly in foil, place on a baking sheet and bake at 200C for 2-2.5 hours. You can do it in advance) baked vegetables are more useful the next day.
Cut into cubes everything that is decided to be added. Well, carefully dress the salad. Capers, cucumbers and greens (sprouts too :) need time, vinaigrette as a salad is always tastier the second day.
Wash all vegetables, if the skin is thin and clean, you can eat it with it (!), you can not peel it. But it is individual. Wrap all vegetables tightly in foil, place on a baking sheet and bake at 200C for 2-2.5 hours. You can do it in advance) baked vegetables are more useful the next day.
Cut into cubes everything that is decided to be added. Well, carefully dress the salad. Capers, cucumbers and greens (sprouts too :) need time, vinaigrette as a salad is always tastier the second day.
