This Beet Salad (Vinaigrette) has the perfect balance of sweet and salty. It is so good! Super healthy and tastes even better! I think every person from Eastern Europe has either made it or tried it.
Beets
I don’t think they get the appreciation they deserve. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They’re known for their earthy flavor and aroma. In addition to bringing a pop of color to your plate, beets are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties. The most powerful health benefits of beets, I have read about, include their ability to lower blood pressure, improve digestion, and boost athletic performance. They also help in providing relief from macular degeneration, improve blood circulation, aid in skincare, prevent cataract, build immunity, and relieve respiratory problems.
This vibrant Beet Salad (Vinaigrette) is a healthy comfort food, perfect all year round!
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Beet Salad (Vinaigrette)
Ingredients
- 4 large carrots
- 5 medium potatoes
- 3 large beets (or 6 small beets)
- 5 large pickles
- ½ cup red onion (finely chopped)
- 2 tablespoons olive oil
- 1 teaspoon sea salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Bring a large pot of water to boil. Add in carrots, potatoes, and beets. Boil for about 40 minutes, or until you can pierce the veggies easily with a fork. Drain the veggies and set them aside to cool at room temperature. Potatoes and carrots cook faster than beets and need to be removed from a pot about half way.
- Remove the skin from the potatoes, beets, and carrots.
- Dice the potatoes, beets, carrots, and pickles into small cubes.
- Stir the veggies and onions to combine and season with salt, black pepper, and olive oil to taste. Serve and enjoy!