The Most Delicious Vinaigrette

Vinaigrette is rightfully considered one of the most delicious, gastronomically interesting salads, because it harmoniously combines sweet, salty, sour and even sometimes bitter (onion!) Notes. No less bizarre is the alleged history of the origin of this dish. The name "vinaigrette" comes from the French vinaigre, which means "vinegar". Indeed, the sauce for this salad is made from vegetable oil with the addition of a small amount of an acidic ingredient. By the way, it can be either ordinary table vinegar, or wine, apple or just lemon juice. So the name of the salad is French, but the very idea of ​​combining sweetish root vegetables with something salty has Scandinavian or German roots. To this day, Swedes, Finns and Norwegians prepare a cold herring and beetroot appetizer, and the Germans willingly combine root vegetables with pickled or pickled cucumbers in one dish. The recipe for the vinaigrette most likely came to Russia together with French chefs in the 18th century. Further, as usual, the idea has acquired many variations on the theme, so every modern housewife has her own opinion on how to make the most delicious vinaigrette.

Ingredients

• 2 medium juicy beets
• 3 medium carrots
• 4 medium potatoes
• 2-3 medium strong pickles
• 1 small sweet and sour apple
• unrefined sunflower oil
• salt, freshly ground black pepper

Directions

1. Wash all root vegetables for the vinaigrette with a brush and wrap (each one individually) in foil quite tightly. Put in an oven preheated to 180 ° C. Bake until soft. Potatoes will be ready first (35 min.). Then carrots (40-45 min.). Beetroot baking time - from 50 minutes. up to 1.5 hours, depending on the variety and size. Finished vegetables should be easily pierced with a toothpick.
2. Unroll the baked vegetables for a vinaigrette, pour over with cold water and cool. Peel.
3. Cut the vegetables for the most delicious vinaigrette into equal cubes about 1 cm side.
4. Before mixing vegetables, pour separately with oil and stir. Peel the coarse skins from the cucumbers (leave the thin ones), cut the flesh into small cubes. Peel the apple, remove the core, cut the pulp into cubes slightly smaller than the base vegetables. Combine the cucumbers and apple with the rest of the vinaigrette, season with oil, salt and pepper.