Low Sodium Vinegret
Brighten up your table with this tangy and vibrant Low Sodium Vinegret, a heart-healthy twist on the classic Russian beet salad. Packed with earthy boiled beets, sweet carrots, creamy potatoes, crisp low-sodium pickles, and fresh green peas, this recipe is a feast for both the eyes and the palate. A light dressing of olive oil, apple cider vinegar, and a hint of black pepper ties the dish together while keeping sodium levels low. Fresh dill adds an aromatic finish, making this salad the perfect guilt-free side dish or light meal. Ready in under an hour, it’s a wholesome and colorful addition to your menu that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 3 medium Beets
- 2 medium Carrots
- 2 medium Potatoes
- 2 small Pickles (unsalted or low-sodium)
- 1 cup Green peas (unsalted or low-sodium, canned or fresh)
- 0.5 medium Red onion
- 2 tablespoons Fresh dill
- 3 tablespoons Olive oil
- 1.5 tablespoons Apple cider vinegar
- 0.5 teaspoon Ground black pepper
Instructions
Rinse and scrub the beets, carrots, and potatoes thoroughly under cold water to remove any dirt. Do not peel them yet.
In separate pots, boil the beets, carrots, and potatoes until they are fork-tender (about 45 minutes for beets, 20-25 minutes for potatoes, and 15-20 minutes for carrots). Drain and let the vegetables cool.
Once cooled, peel the boiled vegetables. The skins should easily come off with rubbing or a knife.
Dice the beets, carrots, and potatoes into small, uniform cubes and transfer them into a large mixing bowl.
Dice the pickles and finely chop the red onion. Add them to the bowl.
If using canned green peas, rinse them under cold water to remove any residual sodium. If using fresh peas, blanch them in boiling water for 2 minutes, then transfer them to an ice bath to cool. Add the peas to the bowl.
Finely chop the fresh dill and add it to the vegetable mixture.
In a small bowl, whisk together the olive oil, apple cider vinegar, and ground black pepper to create the dressing.
Pour the dressing over the vegetables and gently toss everything together until evenly coated. Be careful not to mash the vegetables while mixing.
Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a side dish or a light main course. Enjoy your low-sodium vinegret!
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 43.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4105 mg | 87% | |
*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.
