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Beetroot Carrot Potato Salad

Vinehret Recipe

This vegan Beetroot Carrot Potato Salad is about vegetables & their simple combination. It's healthy and nutritious!

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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!


10.8 g
12.4 g
51.4 g
1.3 g
0 mg
5 g
103 mg
9.9 g
83 mg
3 mg
1295 mg
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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.



      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!

      What is the best season to make this Beetroot Carrot Potato Salad?

      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!

      What are the health benefits of Vinehret?

      Beyond its colorful looks, this yummy salad is truly a nutritious gem. Each ingredient is a star in itself:

      • Beetroots support heart health, help with digestion and are a natural source of energy.
      • Carrots are packed with vitamin A – great for healthy vision, skin, and immune systems.
      • Potatoes are rich in dietary fiber and potassium, supporting the nervous system.

      Where Can I Buy the Required Ingredients?

      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 Any of the Ingredients?

      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 You Make This Salad 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 Pair Well with This Dish?

      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 the 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!

      Made This Recipe?

      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! 😉

      Want Another Recipe?

      Follow me on Pinterest.

      And check out these other delicious salad recipes that you will love:


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      3 min

      Gather ingredients

      Get all the ingredients that you need for this recipe.

      1 h

      Bake Beetroots

      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.

      50 min

      Boil Potatoes & Carrots

      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.

      10 min

      Peel Vegetables

      Peel the potatoes, carrots, onion and beetroots.

      10 min

      Cut & Combine Veggies

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

      1 min


      Season the veggies with olive oil, salt and pepper.

      1 min

      Decorate (optional)

      Decorate with a thyme sprig.



      Your Vinehret is ready. Enjoy!



      Recipe creator and contributing writer to food-related publications.

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