Vinegret (Beet and Potato Salad)
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Cooked & Loved · by Irena Macri★ 5.0 (2)

Vinegret (Beet and Potato Salad)

NUTRITION · PER SERVING80M COOK
CAL 9%·PRO 8%
CARBS 24G52% OF CAL
6G FIBER0G ADDED8G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 9G43% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Russian and Ukrainian classic of roasted beets, potatoes, and carrots with pickles, peas, and white beans dressed in a tangy mustard-vinegar vinaigrette. Earthy and bright, even better made ahead.

sidemediterraneansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 medium beets (raw, scrubbed (about 600 grams / 21 oz total))
  • 3 medium white potatoes (scrubbed (about 600 grams / 21 oz total))
  • 2 large carrots (peeled (or 3 smaller ones))
  • 1½ teaspoons salt (divided (for cooking vegetables))
  • 4 large dill pickles (gherkins, finely diced (about 1 to 1½ cups / 150–200 grams diced))
  • 2–3 tablespoons fresh dill (chopped)
  • ½ medium red or white onion (finely diced)
  • 1 cup green peas, fresh or frozen (or canned and drained) (150 grams / 5 oz )
  • 1 can cannellini beans (15 oz / 400 grams, drained and rinsed (optional))
  • 5 tablespoons olive oil (or unrefined sunflower oil)
  • 2 tablespoons apple cider vinegar or white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1½ teaspoons sea salt
  • ½ teaspoon sugar
  • Black pepper (to taste)
PREP
20M
SODIUM
702MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.