Dairy-Free Vinegret
Bright, earthy, and irresistibly tangy, this Dairy-Free Vinegret is a vibrant twist on the classic Eastern European salad that skips the dairy while preserving its bold flavors. Packed with wholesome ingredients, including tender boiled beets, potatoes, and carrots, and complemented by crunchy pickles, sauerkraut, and peas, this salad is a celebration of sweet, sour, and savory notes. A simple dressing of sunflower oil, vinegar, salt, and pepper ties it all together, making it a perfect option for vegans, dairy-free diners, or anyone seeking a naturally colorful dish. Ready in just over an hour and best served chilled, this vinegret is ideal as a refreshing side dish or a light, satisfying meal. Whether you're looking for a gluten-free recipe, a dairy-free alternative, or a gluten-free vegan side, this delightful salad checks every box.
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Recipe Information
Ingredients
- 3 medium beets
- 2 medium potatoes
- 2 medium carrots
- 3 medium pickles (dill or sour, not sweet)
- 1 cup sauerkraut
- 1 cup peas (cooked or canned, drained)
- 4 tablespoons sunflower oil (or another neutral oil)
- 1 tablespoon white vinegar (or apple cider vinegar)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Wash the beets, potatoes, and carrots thoroughly. Place all the vegetables in a large pot and cover them with water.
2. Bring the pot to a boil and let the vegetables cook over medium heat until they are tender. Potatoes and carrots will take about 20-25 minutes to cook, while beets may require 40-45 minutes.
3. Remove the vegetables from the pot as they become tender (test with a fork). Let them cool completely before peeling.
4. Peel the beets, potatoes, and carrots once they have cooled. Dice them into small, uniform cubes and transfer them to a large mixing bowl.
5. Dice the pickles into small cubes and add them to the bowl with the diced vegetables.
6. Add the sauerkraut and peas to the bowl as well. Toss everything to combine.
7. In a small bowl, whisk together the sunflower oil, white vinegar, salt, and black pepper to create the dressing.
8. Pour the dressing over the salad and gently mix everything until well combined. Be careful not to mash the vegetables.
9. Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
10. Serve chilled or at room temperature as a side dish or light meal. Enjoy your dairy-free vinegret!
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 4015 mg | 175% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 45.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4419 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
