Low Fat Vinegret
Elevate your salad game with this vibrant and healthy Low Fat Vinegret recipe! A twist on the classic Eastern European favorite, this guilt-free version is packed with nutrient-rich veggies like roasted beets, tender carrots, creamy potatoes, and zesty pickles, balanced by the natural sweetness of green peas. Fresh dill adds an aromatic touch, while a light dressing made with olive oil and apple cider vinegar ensures big flavor with minimal fat. Perfect as a colorful side dish or a refreshing light main course, this plant-based, easy-to-make salad comes together in just under an hour. It’s a great choice for meal prep or entertaining, offering wholesome satisfaction with every bite. Refrigerate for optimal flavor melding, and don’t forget to garnish with extra dill!
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Recipe Information
Ingredients
- 2 medium-sized Beets
- 2 medium-sized Carrots
- 2 medium-sized Potatoes
- 2 small Pickles
- 1 cup Green peas (cooked or canned)
- 2 tablespoons Fresh dill
- 1 tablespoon Olive oil
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash the beets thoroughly, wrap them in aluminum foil, and place them in the oven to roast for 40 minutes or until tender.
Meanwhile, bring a pot of water to a boil. Peel and dice the potatoes and carrots into evenly sized cubes. Add them to the boiling water and cook for about 10-12 minutes, or until fork-tender. Drain and allow them to cool completely.
Once the beets are tender and have cooled, peel and dice them into cubes similar in size to the potatoes and carrots.
Finely dice the pickles into small pieces.
In a large mixing bowl, combine the diced beets, potatoes, carrots, pickles, and green peas.
Finely chop the fresh dill and add it to the bowl.
In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper to create the dressing.
Pour the dressing over the vegetables and gently toss to combine. Be careful not to mash the vegetables as you mix.
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
Serve as a side dish or a light main course. Garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 37.4 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4036 mg | 86% | |
*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.
