How to properly prepare vegetables for vinaigrette

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Still boiling potatoes, carrots, and beets for vinaigrette? It's time to try a different option to preserve the maximum benefit so that the vegetables don't lose their natural flavor. Everyone who cooks this way unanimously says that it's much tastier. What's the secret?

You just need to bake the vegetables in the oven. To cook quickly and evenly, immediately cut them into cubes, place them on parchment paper, and brush them with a little oil.

Baking vegetables for vinaigrette, unlike boiling, helps preserve more of their natural flavor and nutrients. During cooking, vegetables lose some of their water-soluble vitamins and minerals.

When baked, they retain their texture, become less watery, and sweeter, which gives the dish a richer flavor. Baked vegetables also hold their shape better, which makes the vinaigrette more appetizing in appearance and taste.