Vinigret Salad Beet Vegetable Salad
Brighten up your table with this vibrant and flavorful Vinigret Salad, a classic beet vegetable salad that’s as beautiful as it is delicious. Packed with earthy beets, tender potatoes, sweet carrots, tangy pickles, and a pop of green peas, this traditional recipe showcases a harmonious blend of fresh, colorful ingredients. Tossed in a simple yet aromatic dressing of sunflower oil, white vinegar, and a touch of seasoning, every bite bursts with wholesome goodness. Perfectly chilled, this refreshing salad is ideal as a side dish for festive gatherings or a light, plant-based meal on its own. With its eye-catching magenta hue and satisfying textures, this Vinigret Salad is sure to impress your guests while delivering a healthy and delicious experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium beets
- 2 medium potatoes
- 2 medium carrots
- 4 medium pickles (dill or sour)
- 1 small white onion
- 1 cup frozen peas
- 3 tablespoons sunflower oil (or olive oil)
- 1 tablespoon white vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the beets, potatoes, and carrots thoroughly under cold water to remove any dirt. Do not peel them yet.
Place the beets in a pot of boiling water and cook them for approximately 40-50 minutes until they are fork-tender. Remove the beets from the pot and let them cool.
In a separate pot, boil the potatoes and carrots together for 20-25 minutes or until they are fork-tender. Once done, drain and let them cool completely.
While the vegetables are cooling, cook the frozen peas in boiling water for 2-3 minutes. Drain and set them aside to cool.
Once the beets, potatoes, and carrots have cooled, peel them by gently rubbing off the skin. Dice the beets, potatoes, carrots, and pickles into small, evenly sized cubes (around 1/4 inch).
Finely chop the white onion.
In a large mixing bowl, combine the diced beets, potatoes, carrots, pickles, onion, and cooked peas.
In a small bowl, whisk together the sunflower oil, white vinegar, salt, and black pepper to make the dressing.
Pour the dressing over the mixed vegetables and gently toss everything together until well combined. Be careful not to mash the vegetables as you mix.
Taste the salad and adjust seasonings as needed. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 42.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4168 mg | 89% | |
*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.
