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Beetroot Carrot Potato SaladVinehret / 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!
Ingredients
Adjust Servings:
| 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 ❤️ |
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
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.
Features:
Cuisine:
Ingredients
- 3 medium beetroot(s)
- 4 carrot(s)
- 4 potato(es)
- 4 oz pickled cucumber(s)100 g
- 1 onion(s)
- 1 cup black beans200 g
- 5 tbsp sunflower oil
- sprig of thymeto decorate
- white pepperto taste
- saltto taste
- 1 tsp love ❤️the main ingredient
Recipe
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 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! |
7 Comments Hide Comments
Salad can’t get any healthier than this, that’s for sure! 😉
Yes, this salad is very healthy and delicious!