Beetroot and Potato Salad (Vinaigrette)

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Salad Lunch Dinner Eastern Europe Medium

45 min 220 kcal 5g protein

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Did you know?

Despite its French-sounding name, Eastern European vinaigrette usually refers to the beetroot salad rather than just the dressing.

Ingredients

Servings:

Beetroot 300 g boiled, peeled, and diced
Potatoes 300 g boiled, peeled, and diced
Carrots 150 g boiled, peeled, and diced
Pickled Cucumbers 150 g diced ! Sulphites ↻ Mustard → Fresh Cucumber With Lemon Juice
Green Peas 120 g cooked and cooled
Onion 1 pieces finely diced
Sunflower Oil 3 tbsp for dressing
Salt 1 pinch to taste

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Method

Boil the beetroot, potatoes, and carrots until tender, then cool and peel them.

Dice the cooked vegetables into even small cubes.

Add diced pickled cucumber, peas, onion, sunflower oil, and salt.

Mix gently so the vegetables keep their shape.

Chill before serving for the best flavour.

Nutrition per serving

220 kcal

5 g protein

18 g carbs

14 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.

Beetroot and Potato Salad (Vinaigrette)

Ingredients

Method

Nutrition per serving

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