What is the right way to say: Vinehret, Vinegret or Vinaigrette?

The original name of this salad in Ukrainian is Вінегрет or Vinehret, if properly transliterated. However, it is also known as Vinegret and Vinaigrette (although it is not correct as it is more about the dressing).

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Beetroot Carrot Potato Salad

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Beetroot Carrot Potato Salad

Name: Beetroot Carrot Potato Salad Vinehret Recipe - Helena Recipes
Prep time: 1 h 3 min
Cook time: 22 min
Yield: 6
Cuisine: Ukrainian
Ingredients: 3 medium beetroots; 4 carrots; 4 potatoes; 4 ounces of pickled cucumbers; 1 onion; 1 cup of black beans; 5 tablespoons of sunflower oil; a sprig of thyme; white pepper to taste; salt to taste

Vinehret Recipe

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1 h 25 min
Easy
Serves 6
Ingredients
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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

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Serves:

	3 medium beetroot(s)
	4 carrot(s)
	4 potato(es)
	4 ounces pickled cucumbers 100 grams
	1 onion(s)
	1 cup black beans 200 grams
	5 tablespoons sunflower oil
	sprig of thyme to decorate
	salt to taste
	pepper to taste

And love - it is the main ingredient!

Nutrition

350

Calories

10.8 g

Protein

12.4 g

Fat

51.4 g

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

Tap the "+" to expand/hide the nutrition info.

Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.

Features:

Cuisine:

Ingredients

3 medium beetroot(s)
4 carrot(s)
4 potato(es)
4 ounces pickled cucumbers
100 grams
1 onion(s)
1 cup black beans
200 grams
5 tablespoons sunflower oil
sprig of thyme
to decorate
salt
to taste
pepper
to taste

About the Recipe

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

About This Recipe

When I was a child, my Mom used to make 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 food. 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. 🙂

Vinehret, Vinegret or Vinaigrette?

The original name of this salad in Ukrainian is Вінегрет or Vinehret, if properly transliterated. However, it is also referred to as Vinegret or Vinaigrette, which would be a misspelled pronunciation of the Vinehret.

What is the best season to make this Beetroot Carrot Potato Salad?

The Vinehret Beetroot Carrot Potato Salad is a versatile dish that you can enjoy all year round. However, its ingredients are at their best during the colder months of fall and winter.

The earthy sweetness of the carrots and beets pairs super well with the heartiness of the potatoes. Perfect heart-warming combo!

What are the health benefits of Vinehret?

Beyond its colorful looks, this Ukrainian salad is truly a nutritious gem. Each ingredient is a star in itself:

Beetroots support heart health, help with digestion and are a natural source of energy.
Carrots are packed with vitamin A – great for healthy vision, skin, and immune system.
Potatoes are rich in dietary fiber and potassium, supporting nerve system and aiding the digestion.

Where Can I Buy the Required Ingredients?

The best place to buy all of the ingredients is your local farmers’ market. There you will find high-quality home-grown veggies that are essential for creating a great Vinehret.

In fact, it is possible to grow some of these ingredients yourself.

Either way, always go for organic produce for the best nutritional benefits.

Can I Substitute Any of the Ingredients?

Absolutely! The classic combination of beets, carrots and potatoes makes this salad shine, but who said that you can’t experiment?

Swap sunflower oil for olive oil or avocado oil. And you may also swap the black beans for white beans. Play with it!

Can You Make This Salad Part of a Menu?

Sure. Serve this beetroot potato carrot salad recipe as an appetizer, side dish or even your main course (if you prefer a light meal). It is so light and bright that you can easily make it part of any holiday spread actually.

Pair your Vinehret with Octopus in Port Wine or Lemon Butter Chicken for some proteins and a comforting dinner (or lunch).

For a dessert, serve this Strawberry Blackberry Pavlova for the delicate experience.

Which Drinks Pair Well with This Dish?

Vinehret is very light, which is why it goes very well with lighter wine types, such as Vinho Verde (Portuguese young grapes wine), Encruzado wine, Sauvignon Blank or Pinot Grigio.

For a non-alcoholic option, opt for a refreshing mocktail that is infused with herbs (for example, mint or hibiscus) and citrus. Yum!

How Long Can I Store the Leftovers?

I doubt you will have any, but if you do, the Vinehret salad can be stored in an airtight container in the refrigerator for up to 2 days.

As always, I recommend storing the dressing separately and adding it when serving the salad. This will help with maintaining the freshness and deliciousness of the salad components.

Recipe Tips & Tricks

Do not roast your vegetables. Instead, always bake the beetroot and boil the carrots and potatoes – for the best flavor profile.
Dressing balance. As always with any salad, dressing makes it perfect. Or not. So always taste when preparing – make sure to adjust the quantities to suit your taste.
Texture. Pickled cucumbers give this salad a lot of crunchiness, so make sure that your pickles are crunchy in the first place. You will thank me later. 🙂
Serving. Refrigerate the ready salad 1 hour before serving. This will enhance the flavor of the vegetables.

Enjoy my delicious Beetroot Potato Carrot Salad Vinehret and cheers to your next healthy and delicious meal!

Made This Recipe?

Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉

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And check out these other delicious salad recipes that you will love:

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Steps

1 Done 3 min	Gather ingredients Get all the ingredients that you need for this recipe.
2 Done 1 h	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 50 min	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 10 min	Peel Vegetables Peel the potatoes, carrots, onion and beetroots.
5 Done 10 min	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 1 min	Season Season the veggies with olive oil, salt and pepper.
7 Done 1 min	Decorate (optional) Decorate with a thyme sprig.
8 Done	Serve Your Vinehret is ready. Enjoy!