Beetroot Carrot Potato Salad
Vinehret / Vinegret / Ukrainian Vinaigrette

This vegan Beetroot Carrot Potato Salad or Vinehret recipe is about vegetables and their simple combination. It is super super nutritious and absolutely healthy!

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Ingredients

Adjust Servings:
3 medium beetroot(s)
4 carrot(s)
4 potato(es)
4 oz pickled cucumber(s) 100 g
1 onion(s)
1 cup black beans 200 g
5 tbsp sunflower oil
sprig of thyme to decorate
white pepper to taste
salt to taste
1 tsp love ❤️ the main ingredient

Nutritional information

350
Calories
10.8 g
Protein
12.4 g
Fat
51.4 g
CH
1.3 g
S-Fat
0 mg
Cholesterol
5 g
Fiber
103 mg
Sodium
9.9 g
Sugar
83 mg
Calcium
3 mg
Iron
1295 mg
Potassium
Features:
Cuisine:

Ingredients

Recipe

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Beetroot Carrot Potato Salad

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.

Vinehret, Vinegret or Vinaigrette?

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).

Easy or Not?

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:

Video

Steps

1
Done

Get the Ingredients

2
Done

Bake Beetroots

Cut 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 & 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.

4
Done

Prepare Vegetables

Peel the potatoes, carrots, onion and beetroots.

5
Done

Cut & Combine Veggies

Cut the potatoes, onion, carrots, beetroots and pickles into small pieces. Transfer all into a big bowl and add beans.

6
Done

Season

Season the veggies with olive oil, salt and pepper.

7
Done

Decorate (optional)

Decorate with a thyme sprig.

8
Done

Enjoy

Your vinehret is ready. Bon appétit!

Helena

Recipe creator, food photographer and contributing writer to food-related publications.

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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!

Mmm that sounds so delicious. I love all the ingredients and it looks so colourful and summery!

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