Meet Vinegret, a beloved and vibrant salad from Eastern Europe, famous for its stunning ruby color from beets. While traditionally made with boiled vegetables, our version takes it to a new level by baking them. This simple change coaxes out a deeper, sweeter flavor and a firmer texture that boiled veggies just can't match. We're also adding a modern twist with tangy capers and a hint of spicy adjika, creating a salad that's both comforting and exciting. It's a healthy, hearty, and beautiful dish perfect for any occasion!
Vinegret with baked vegetables and capers
Ingredients for Vinegret with Baked Vegetables and Capers
- 300 g beets
- 200 g potatoes
- 200 g carrots
- 80 g onion
- 1/2 lemon
- 100 g apples
- 130 g fermented pickles
- 2 tablespoons capers
- 1 teaspoon adjika (a spicy paste from the Caucasus region)
- honey, salt
- a few sprigs of parsley or cilantro
- extra virgin olive oil
How to Make Vinegret with Baked Vegetables and Capers
Wash the carrots, beets, and potatoes with a brush. Place the vegetables on a baking sheet and cover with foil. Bake for 1 hour at 180°C (350°F). You can also wrap each vegetable individually in foil. The baking time depends on the size of the root vegetables, so it may vary. Let the baked vegetables cool to room temperature.
Let the baked vegetables cool to room temperature.
Slice the onion into thin half-rings.
Add the sliced apple to the onion and mix.
Slice the onion into thin half-rings. Squeeze the juice from half a lemon over it. Sprinkle the onion with salt. Mix 2 teaspoons of honey in a small amount of lemon juice and pour it over the onion. Massage with your hands to help the onion release its juice and soften.
Peel a sweet apple and cut it into thin strips. Add the sliced apple to the onion and mix. The lemon juice will mix with the apple and slow down the oxidation process, so the apple won’t turn brown.
Dice the salted pickles into small cubes.
Dice the salted pickles into small cubes. This recipe uses classic kvashenye ogurtsy (traditional Russian fermented pickles, similar to barrel-fermented dill pickles). Marinated pickles will also work, but keep in mind that marinated capers are also tangy.
Add the diced potatoes to the vinegret.
After the potatoes, add the finely chopped carrots to the bowl.
Add the beets to the other vinegret ingredients.
Peel the baked potatoes and dice them. Add the diced potatoes to the vinegret (a popular Russian salad, typically made with beets, potatoes, carrots, and pickles).
Next, add the finely chopped carrots to the bowl.
Peel the beets. Using a vegetable peeler with a julienne attachment, shred the beets into narrow, thin strips. Add the beets to the other vinegret ingredients.
Add a teaspoon of adjika.
Pour in 3-4 tablespoons of olive oil.
Add the chopped herbs to the vinegret.
Season the vinegret. Add a teaspoon of adjika (a spicy paste from the Caucasus region, typically made with chili peppers, garlic, and herbs); this recipe uses a spicy raw adjika made from chili and garlic. Add the marinated capers.
Salt to taste. Pour in 3-4 tablespoons of extra virgin olive oil.
Finely chop a small bunch of parsley or cilantro. Add the chopped herbs to the vinegret.
Let it sit in the refrigerator for an hour or two for the vegetables to soak up the juices and seasonings, it tastes better this way!
Mix the vinegret and arrange it in a salad bowl in a mound. Garnish with capers and sprinkle with freshly ground black pepper. Let it sit in the refrigerator for an hour or two for the vegetables to soak up the juices and seasonings—it tastes better this way. Served with fresh rye bread, it makes an excellent vegetarian lunch or dinner.
And there you have it—a beautiful bowl of Vinegret with a delightful modern twist! The sweetness of the baked vegetables, the tang of the pickles and capers, and the subtle heat from the adjika create a symphony of flavors. For the most authentic experience, serve it with a slice of dark rye bread. This salad keeps well in the refrigerator for a few days, and the flavors will only meld and become richer over time. We hope you enjoy this colorful and healthy taste of Eastern European cuisine. Bon appétit!
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