Mediterranean Diet Vinegret
Experience the vibrant, nutrient-packed twist on a classic with this Mediterranean Diet Vinegret! Loaded with wholesome ingredients like tender cooked beets, carrots, and potatoes alongside protein-rich chickpeas and tangy pickles, this colorful salad is a feast for both the eyes and your health. The balanced dressing made from heart-healthy extra virgin olive oil, red wine vinegar, and a touch of Dijon mustard perfectly complements the medley of vegetables, while fresh parsley adds a refreshing herbal note. Ready in under an hour, this versatile dish is perfect as a chilled side or a light Mediterranean-inspired main course. Bursting with natural flavors and healthy components, it’s a must-try addition to your Mediterranean diet repertoire!
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Recipe Information
Ingredients
- 3 medium, cooked and peeled beets
- 2 medium, cooked and peeled carrots
- 2 medium, cooked and peeled potatoes
- 1 small, finely diced red onion
- 1 cup, rinsed and drained canned chickpeas
- 3 small, finely diced pickles
- 0.25 cup, finely chopped flat-leaf parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon ground black pepper
- 0.75 teaspoon, or to taste sea salt
Instructions
Cook the beets, carrots, and potatoes until tender. Leave them to cool completely before peeling and dicing them into small, uniform cubes.
Finely dice the red onion, pickles, and parsley. Rinse and drain the canned chickpeas well.
In a large mixing bowl, combine the diced beets, carrots, potatoes, red onion, chickpeas, pickles, and parsley. Gently toss to distribute the ingredients evenly.
In a small bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, black pepper, and sea salt until emulsified.
Pour the dressing over the salad and carefully toss everything to coat, ensuring that the vibrant color of the beets spreads evenly but does not overwhelm other ingredients.
Taste the salad and adjust salt or vinegar if necessary.
Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together.
Serve chilled as a side dish or a light main course, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 39.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4207 mg | 90% | |
*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.
