Vegetable dishes are very useful and popular among those who try to adhere to the principles of a healthy diet.
French salad as a national dish of Russian cuisine
Vinaigrette is a famous and beloved Russian salad. Why is it called the French word? Probably because initially for its filling used French sauce of vinegar (vinaigre), vegetable (Provence) oil and mustard. This salad became especially popular in the nineteenth century, when the Russian nobility knew French better than their native language. Vinaigrette has so taken root in our country that the word “vinaigrette” has even acquired an imagery and is often used as a synonym for the word “hash.”
What is vinaigrette made of?
Classic vinaigrette is made from boiled vegetables: beets, potatoes and carrots, pickles or sauerkraut and fresh green or onions. Sometimes beans are added to it, salted herring soaked in milk , fresh apples, boiled eggs, canned green peas and so on, to the taste of the cook. It is seasoned simply with mayonnaise or mayonnaise in combination with sour cream, various vegetable oils and natural fruit vinegars. Each cook considers his recipe classic and unique at the same time.
Boiling in water or baking in the oven?
Typically, vegetables for vinaigrette are boiled in boiling water, but it is no secret that at the same time they lose almost all their useful properties, moreover, vegetables also lose taste. The most gentle heat treatment for them is baking at high temperature without water. At home, you can use an oven for this purpose. How to bake vegetables in the oven for vinaigrette so that they retain their taste, color and nutrients as much as possible? It is not very difficult. For vinaigrette, beets, potatoes and carrots are prepared in this way. Roasting vegetables in the oven can be done in different ways.
The first option of baking
If you like the natural taste of foods, in addition, you want to make the most of them, then bake the vegetables unpeeled. Pick up beets and potatoes about the same size. The carrots in diameter should also be no less than them. Rinse vegetables thoroughly in clean water. If they have leftover earth, then use a brush. Since you have the same size vegetables, the cooking time will be the same. If the beets were found only very large, then, of course, it will be baked for longer. Root crops are baked in the clear, spread out on a baking sheet or wire rack. Typically, at a temperature of 220 degrees, baking lasts from 20 to 40 minutes. Time depends on the size of the fruit. Their readiness is determined by a wooden toothpick or knife. If, when pierced, they easily and effortlessly enter the pulp, then the vegetables are ready. Now they can be cooled, cleaned and used in vinaigrette. With this method, carrots, beets and potatoes lose some moisture, but there is a way to bake vegetables in the oven for vinaigrette so that they remain juicy.
The second option is baking
In order for vegetables to retain their juice as much as possible, they should be prepared in a closed container with minimal free space. Foil is the best suited for this. Thin aluminum sheets are a very convenient and practical material that culinary experts have long loved. Baked vegetables in foil will be prepared in the best way. All root vegetables should be individually wrapped in two layers of foil and spread on a baking sheet. You can sort them by size and pack the same into double foil together, and, for example, beets (since it is usually much larger than potatoes), wrap separately. At the beets, the tops and thin ends are cut off, and the places of the slices are greased with vegetable oil.
It happens that vegetables burn or stick to the foil. There is a secret how to bake vegetables in a vinaigrette oven to avoid such a nuisance. To do this, use baking paper, preferably with a Teflon coating. If there is such paper, then potatoes, carrots and beets can be baked, already chopping them for salad. Beets are baked separately, otherwise it will stain carrots and potatoes, and the vinaigrette will lose its original color diversity.
You ask how to bake vegetables in the oven for a vinaigrette to get the perfect taste, usefulness and beautiful color saturation? Here you can safely advise the last option, when chopped vegetables are first wrapped in baking paper, and then hermetically sealed in foil. It is advisable to sprinkle the beets with peanut butter first. Why peanut? Firstly, it is one of those rare oils that do not lose their properties during heat treatment. Secondly, it will protect other vegetables from staining in burgundy color. Thirdly, it will give a wonderful flavor to beets and the whole salad. Shredded vegetables cook much faster than whole.
Vinaigrette salad is the best suited for experiments with the composition and methods of preparation. He is always a welcome guest both on the festive table and on the table of those who fast or follow a diet.