Spring vegetable salad with roasted vegetables and yogurt-herb dressing - photo 1
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Spring vegetable salad with roasted vegetables and yogurt-herb dressing

Salads Vegetarian Dishes Appetizers 90 min Medium 4 wyświetleń ~33.50 PLN - (0)
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Description

Here is a modern and lighter interpretation of the classic Polish vegetable salad, breaking away from the image of a heavy, mayonnaise-based dish. The secret to its unique flavor is roasting root vegetables instead of traditional boiling. This process caramelizes the natural sugars found in carrots, parsley, and celery, giving them a deep sweetness and a slightly nutty taste, as well as a pleasant, firm texture. The dish is complemented by a light and refreshing dressing made from thick Greek yogurt with an abundance of fresh herbs – dill and chives, which bring freshness and lightness. Crunchiness is added by classic pickled cucumber and juicy apple, while hard-boiled eggs provide a filling, protein-rich element. Visually, the salad is incredibly appetizing – full of colors from roasted vegetables, the green of peas, and herbs. It is perfect for family gatherings, holidays, parties with friends, and also as a standalone, nutritious lunch. It is proof that tradition can inspire the creation of healthier, lighter, and even more delicious dishes.

Ingredients (19)

Servings:
4
  • Potatoes 4 szt.
  • Carrot 3.8 szt.
  • Parsley root 2 szt.
  • Celeriac 200 g
  • Eggs 4 szt.
  • Pickled cucumber 3.2 szt.
  • Apple 1 szt.
  • Canned peas 240 g
  • Greek yogurt 200 g
  • Light mayonnaise 2 łyżki
  • Dijon mustard 5 g
  • Lemon juice 15 ml
  • Fresh dill 1.5 pęczki
  • Olive oil 45 ml
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Chives 0.2 pęczków
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Radish 100 g
💰 Szacowany koszt dania: ~33.50 PLN (8.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of root vegetables

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Wash and peel the potatoes, carrots, parsley root, and celery thoroughly. Use a vegetable peeler to lose as little flesh as possible.

Ingredients: Potatoes, Carrot, Parsley root, Celeriac
Line a large baking tray (or two smaller ones) with parchment paper. This will prevent the vegetables from sticking and make cleaning up easier later. Make sure the oven is fully preheated before adding the vegetables - this is key to achieving a crispy skin.
2

Cut all the peeled vegetables into equal, small cubes with a side of about 1 cm. Try to make all the pieces similar in size. This way, they will roast evenly at the same time.

Ingredients: Potatoes, Carrot, Parsley root, Celeriac
It's best to use a sharp chef's knife and a stable cutting board. First, slice the vegetables into 1 cm thick slices, then cut the slices into sticks 1 cm wide, and finally, dice the sticks. This is the most efficient method.
3

Transfer the chopped vegetables to a large bowl. Drizzle with olive oil, sprinkle with salt (about 2 pinches), freshly ground pepper, and dried thyme. Mix thoroughly with your hands or a large spoon, ensuring that each piece of vegetable is evenly coated with oil and seasonings.

Ingredients: Olive oil, Salt, Pieprz czarny świeżo mielony, Dried thyme
Don't be afraid to use your hands to mix - it's the best way to evenly distribute the spices. Make sure the vegetables are not too wet from the oil, just lightly touched by it.
4

Spread the seasoned vegetables in an even, single layer on the prepared baking sheet. Place in the preheated oven and bake for about 30-40 minutes. Halfway through baking (after about 15-20 minutes), stir the vegetables with a spatula to ensure they cook evenly on all sides. The vegetables are ready when they are soft on the inside (check with a fork) and appetizingly browned on the outside. After baking, remove the baking sheet from the oven and set aside to cool completely.

The key mistake is overcrowding the baking tray! If the vegetables are stacked in several layers, they will start to steam and cook instead of roasting. If you have a lot of vegetables, use two trays. It is absolutely essential to let the vegetables cool completely before adding them to the salad; otherwise, the dressing will curdle, and the other ingredients will lose their crunch.

Cooking the eggs and preparing the other ingredients

5

While the vegetables are baking, boil the eggs hard. Place the eggs in a small pot, cover them completely with cold water. Bring to a boil, then reduce the heat and cook for 8-9 minutes. After that, immediately pour very cold water over the eggs and set aside for a few minutes. Then peel them from their shells.

Ingredients: Eggs
To make the shell come off more easily, add half a teaspoon of salt or vinegar to the water while boiling. Quickly cooling the eggs in cold water stops the cooking process (prevents a green ring from forming around the yolk) and makes peeling easier.
6

Prepare the remaining ingredients. Cut the pickled cucumbers and peeled apple into cubes similar in size to the roasted vegetables. Also, dice the cooled and peeled eggs. Drain the canned peas in a sieve and rinse with cold water. If you are using optional radishes, slice them thinly or dice them finely.

Ingredients: Pickled cucumber, Apple, Eggs, Canned peas, Lemon juice, Radish
To prevent the apple from browning after cutting, immediately drizzle it with lemon juice and gently mix. For slicing eggs, you can use a special slicer (strainer), which will ensure even pieces.

Preparation of yogurt-herb sauce

7

Wash and thoroughly dry the dill and chives. Chop both herbs very finely. The finer they are chopped, the better their aroma will blend with the sauce.

Ingredients: Fresh dill, Chives
Use a very sharp knife to chop the herbs, not crush them. A dull knife causes the herbs to release more juice and lose their freshness. You can also use special herb scissors.
8

In a medium bowl, combine Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice. Add chopped herbs, a pinch of salt, and freshly ground pepper. Mix everything thoroughly with a small whisk or spoon until you achieve a smooth, uniform sauce. Taste and adjust seasoning with more salt or pepper if needed.

Ingredients: Greek yogurt, Light mayonnaise, Dijon mustard, Lemon juice, Fresh dill, Chives, Salt, Pieprz czarny świeżo mielony
Using a whisk will help perfectly combine the ingredients and aerate the sauce, making it lighter. If the sauce is too thick, you can add a little more lemon juice or a teaspoon of water.

Combining the salad

9

In a very large bowl, place all the prepared and COMPLETELY cooled ingredients: roasted vegetables, chopped eggs, cucumbers, apple, drained peas, and optionally radishes.

Ingredients: Potatoes, Carrot, Parsley root, Celeriac, Eggs, Pickled cucumber, Apple, Canned peas, Radish
Use a bowl that is significantly larger than the volume of the ingredients. This will make mixing easier without the risk of ingredients spilling out and will allow for gentle combining without crushing them.
10

Add the prepared yogurt-herb sauce to the bowl with the ingredients. Using a large, flat spoon or silicone spatula, very gently mix everything, making movements from the bottom to the top. The goal is to coat the ingredients with the sauce, not to crush them. Mix only until the ingredients are combined.

The most common mistake is mixing too vigorously, which turns the salad into mush. Be gentle! If you are preparing the salad in advance, you can store the dressing and ingredients separately and combine them just before serving to maintain maximum freshness and crunch.
11

Before serving, place the salad in the refrigerator for at least 30 minutes. This step will allow the flavors to meld and combine into a harmonious whole. The salad will taste better when well chilled.

Cover the bowl with plastic wrap or a lid before placing it in the refrigerator to prevent the salad from absorbing other odors and drying out on the surface.

Fun Fact

💡

The classic vegetable salad, known in many countries as 'Russian salad' or 'Olivier salad', was created in the 1860s by Lucien Olivier, the chef of the exclusive Moscow restaurant 'Ermitage'. The original recipe was a closely guarded secret and included luxurious ingredients such as caviar, crayfish meat, and calf's tongue. The version we know today in Poland is a much simplified, 'folk' variant that gained immense popularity during the PRL era.

Best for

Rodzinne uroczystości Święta Wielkanocne i Boże Narodzenie Impreza ze znajomymi Lekki lunch lub kolacja Grill

Tips

🍽️ Serving

Serve the salad chilled in a large, clear bowl to showcase its colors. Before serving, garnish the top with fresh dill sprigs, a few slices of radish, or chopped chives. It tastes great as a side dish with cold cuts and roasted meats, but also as a standalone dish with a slice of fresh, crusty bread.

🥡 Storage

The salad can be stored in the refrigerator in an airtight container for up to 2-3 days. Keep in mind that over time, the vegetables may become softer. If you want to maintain maximum freshness, store the uncombined ingredients and dressing separately, and mix them just before serving. The salad is not suitable for freezing.

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