This vegan Beetroot Carrot Potato Salad is about vegetables & their simple combination. It's healthy and nutritious!
| 3 medium beetroot(s) | |
| 4 carrot(s) | |
| 4 potato(es) | |
| 4 ounces pickled cucumbers 100 grams | |
| 1 onion(s) | |
| 1 cup black beans 200 grams | |
| 5 tablespoons sunflower oil | |
| sprig of thyme to decorate | |
| salt to taste | |
| pepper to taste |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
This vegan Beetroot Carrot Potato Salad or Vinehret recipe is about vegetables and their simple combination. It is super super nutritious and absolutely healthy!
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!
Beyond its colorful looks, this yummy salad is truly a nutritious gem. Each ingredient is a star in itself:
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.
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!
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.
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!
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.
Enjoy my delicious Beetroot Potato Carrot Salad and cheers to your next healthy and delicious meal!
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉
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And check out these other delicious salad recipes that you will love:
|
1
Done
3 min
|
Gather ingredientsGet all the ingredients that you need for this recipe. |
|
2
Done
1 h
|
Bake BeetrootsCut 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
Done
50 min
|
Boil Potatoes & CarrotsIn 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
Done
10 min
|
Peel VegetablesPeel the potatoes, carrots, onion and beetroots. |
|
5
Done
10 min
|
Cut & Combine VeggiesCut the potatoes, onion, carrots, beetroots and pickles into small pieces. Transfer all into a big bowl and add beans. |
|
6
Done
1 min
|
SeasonSeason the veggies with olive oil, salt and pepper. |
|
7
Done
1 min
|
Decorate (optional)Decorate with a thyme sprig. |
|
8
Done
|
ServeYour Vinehret is ready. Enjoy! |
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