| 3 medium beetroot(s) | |
| 4 carrot(s) | |
| 4 potato(es) | |
| 4 oz pickled cucumber(s) | |
| 1 onion(s) | |
| 1 cup black beans | |
| 5 tbsp sunflower oil | |
| sprig of thyme | |
| white pepper | |
| salt | |
| 1 tsp love ❤️ |
This vegan Beetroot Carrot Potato Salad or Vinehret recipe is about vegetables and their simple combination. It is super super nutritious and absolutely healthy!
When I was a child, my Mom made this vinehret (vegan beetroot carrot potato salad) for the whole family. But unlike everyone else, I had my own way of enjoying it. I was scrupulously consuming potato pieces and pickles only, leaving everything else on the side…
Some people say that we change our food habits with years, which is why we start or stop eating certain produce. Now that I am eating beetroot and carrot like crazy, I confirm that those people are absolutely right – we do change our habits with years. 🙂
Whatever the case is, I think trying something new is as important as motivating and inspiring. And that in itself leads to greater results.
Fun fact: the original name of this salad in Ukrainian is Вінегрет or Vinehret, if properly transliterated. However, it is also known as Vinegret (Russian transliteration) and Ukrainian Vinaigrette (which works better for this dressing actually).
Please share your thoughts about this recipe in the comments below. What did you like? And what was the most challenging part? I am sure you will enjoy this recipe and come back for more.
Tag @HelenaRecipes on social media if you’ve enjoyed this recipe, and share it with your family & friends! 🙂
P.S. Crave more healthy salads like this Beetroot Carrot Potato Salad or Vinehret? Take a look at these:
1 Done | Get the Ingredients |
2 Done | Bake BeetrootsCut the foil into pieces, 10 inches (25 cm) long each. And wrap each beetroot in a piece of foil. Put the beetroots on a tray and place the tray into the oven 350 °F / 175 °C for 40-50 minutes. Once done, turn off the oven and let the beetroots rest for 10 minutes. |
3 Done | Boil Potatoes & CarrotsIn the meantime, boil potatoes and carrots until they are tender (approximately 30-40 minutes). Then cool the vegetables off. Tip: you can prepare these veggies as well as bake the beetroots (Step 1-2) one day in advance and keep them in the fridge. |
4 Done | Prepare VegetablesPeel the potatoes, carrots, onion and beetroots. |
5 Done | Cut & Combine VeggiesCut the potatoes, onion, carrots, beetroots and pickles into small pieces. Transfer all into a big bowl and add beans. |
6 Done | SeasonSeason the veggies with olive oil, salt and pepper. |
7 Done | Decorate (optional)Decorate with a thyme sprig. |
8 Done | EnjoyYour vinehret is ready. Bon appétit! |
14 Comments Hide Comments
I have always loved beets! I love how you combined them with potatoes and carrots! And I bet the pickled cucumbers add just the right amount of tanginess!
Thank you Pam. You are absolutely right – pickles add that crunch that makes any dish a bit magical 🙂
Mmm that sounds so delicious. I love all the ingredients and it looks so colourful and summery!
It is summery! Very light and easy to eat – just what you need when it’s unbearably hot! 🙂
What a delicious recipe! I love the combo and specially the addition of the pickled cucumbers!
Thank you Camila. They do add a special touch to the salad.
What a lovely combination of ingredients. Delicious!
Thank you!
Love how colorful this salad is and how easy it is to make
Thanks, Marvellina.
I love beetroot salad! Love the addition of the carrots and potatoes! I can just imagine how delicious this is!
Salad can’t get any healthier than this, that’s for sure! ?
Salad can’t get any healthier than this, that’s for sure! 😉
Yes, this salad is very healthy and delicious!