iFoodReal · by Olena Osipov★ 5.0 (4)
Vinegret Salad
NUTRITION · PER SERVING200M COOK
CAL 4%·PRO 2%
CARBS 8G40% OF CAL
2G FIBER3G OTHER3G TOTAL SUGAR
FAT 5G58% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold salad of beets, potatoes, carrots, and pickles tossed with olive oil and sesame oil. Earthy and tangy, traditional to Slavic cuisines.
mainsaladdairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large beets
- 1 extra large yukon gold potato or red potato (or 2 large ones)
- 3 large carrots
- 1/3 cup white onion (finely chopped)
- 4 baby dill pickles
- 2 tablespoons olive oil (extra virgin)
- 1 tablespoon toasted sesame oil
- 1 teaspoon salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 200M
CAL 4%·PRO 2%
CARBS 8G40% OF CAL
2G FIBER3G OTHER3G TOTAL SUGAR
FAT 5G58% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 368mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 14mg
- Iron
- 0.35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.