Beetroot Carrot Potato Salad Recipe- Helena's Recipes

Name: Beetroot Carrot Potato Salad Vinehret Recipe
Prep time: 1 h 3 min
Cook time: 22 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 medium beetroot(s); 4 carrot(s); 4 potato(es); 4 ounces pickled cucumbers; 1 onion(s); 1 cup black beans; 5 tablespoons sunflower oil; sprig of thyme; salt; pepper

Ingredients

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About the recipe

This vegan Beetroot Carrot Potato Salad or Vinehret recipe is about vegetables and their simple combination. It is super super nutritious and absolutely healthy!

Which season is this recipe best for?

The Vinehret Beetroot Carrot Potato Salad is a versatile dish that you can enjoy all year round. However, its ingredients are at their best during the colder months of fall and winter.

The earthy sweetness of the carrots and beets pairs super well with the heartiness of the potatoes. Perfect heart-warming combo!

Where can I buy the ingredients for this recipe?

The best place to buy all of the ingredients is your local farmers’ market.

There you will find high-quality home-grown veggies that are essential for creating a great salad.

In fact, it is possible to grow some of these ingredients yourself.

Either way, always go for organic produce for the best nutritional benefits.

Can I substitute the ingredients in this recipe?

Absolutely! The classic combination of beets, carrots, and potatoes makes this salad shine, but who said you can’t experiment?

Swap sunflower oil for olive oil or avocado oil.

And you may also swap the black beans for white beans. Play with it!

Can I make this recipe part of a menu?

Sure. Serve this beetroot potato carrot salad recipe as an appetizer.

Pair your Vinehret with Octopus in Port Wine or Poached Salmon for some proteins and a comforting dinner (or lunch).

For dessert, serve this Strawberry Blackberry Pavlova or Apple Cinnamon Cake.

Which drinks would you pair it with?

Vinehret is very light, so it goes very well with lighter wine types, such as Encruzado wine, Sauvignon Blanc or Pinot Grigio.

For a non-alcoholic option, opt for a refreshing mocktail that is infused with herbs (for example, mint or hibiscus) and citrus. Yum!

How long can I store this recipe leftovers?

I doubt you will have any, but if you do, the Vinehret salad can be stored in an airtight container in the refrigerator for up to 2 days.

Recipe tips & tricks

Do not roast your vegetables. Instead, always bake the beetroot and boil the carrots and potatoes – for the best flavor profile.
As always with any salad, dressing makes it perfect. Or not. So always taste when preparing – make sure to adjust the quantities to suit your taste.
Pickled cucumbers give this salad a lot of crunchiness, so make sure that your pickles are crunchy in the first place. You will thank me later. 🙂
Refrigerate the ready salad for 1 hour before serving. This will enhance the flavor of the vegetables.

Enjoy my delicious Beetroot Potato Carrot Salad and cheers to your next healthy and delicious meal!

Steps

1. Gather ingredients

3 min

Get all the ingredients that you need for this recipe.

2. Bake Beetroots

1 h

Cut the foil into pieces, 10 inches (25 cm) long each. And wrap each beetroot in a piece of foil. Put the beetroots on a tray and place the tray into the oven 350 °F / 175 °C for 40-50 minutes. Once done, turn off the oven and let the beetroots rest for 10 minutes.

3. Boil Potatoes & Carrots

50 min

In the meantime, boil potatoes and carrots until they are tender (approximately 30-40 minutes). Then cool the vegetables off.

Tip: you can prepare these veggies as well as bake the beetroots (Step 1-2) one day in advance and keep them in the fridge.

4. Peel Vegetables

10 min

Peel the potatoes, carrots, onion and beetroots.

5. Cut & Combine Veggies

10 min

Cut the potatoes, onion, carrots, beetroots and pickles into small pieces. Transfer all into a big bowl and add beans.

6. Season

1 min

Season the veggies with olive oil, salt and pepper.

7. Decorate (optional)

1 min

Decorate with a thyme sprig.

8. Serve

Your Vinehret is ready. Enjoy!

2 comments Hide comments

I picked this recipe in search because it looked spot on. I was right 100%! Thank you for all the detailed steps and the video, they made the whole process a breeze. 5 stars no doubt!

You are very welcome, Shane! I always try to make my recipes as informative as possible. Happy about your feedback!

Beetroot Carrot Potato Salad

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Ingredients

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Ingredients