This vegan Beetroot Carrot Potato Salad or Vinehret recipe is about vegetables and their simple combination. It is super super nutritious and absolutely healthy!
|3 medium beetroot(s)|
|4 oz pickled cucumber(s)|
|1 cup black beans|
|5 tbsp sunflower oil|
|sprig of thyme|
|1 tsp love ❤️|
Please note that I am not a nutritionist. The nutrition information above is for reference purposes only and is calculated using one of the online calculators. For example, this one.
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:
Get the Ingredients
Boil Potatoes & Carrots
In 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.
Cut & Combine Veggies
Decorate with a thyme sprig.