This Beet Salad (Vinaigrette) is the perfect mix of sweet earthiness and a touch of salt, creating a flavor that’s both bold and refreshing. It’s vibrant, nourishing, and packed with natural goodness, proof that healthy food can taste absolutely amazing.
In much of Eastern Europe, this dish is more than just a salad, it’s a tradition. Nearly everyone has either prepared it at home or enjoyed it at a family table. With its jewel-toned color and simple ingredients, it’s the kind of salad that feels just as at home on a weekday dinner plate as it does at a festive celebration.
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.
How to make this Recipe:
- Boil
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 skin and dice
Remove the skin from the potatoes, beets, and carrots. Dice the potatoes, beets, carrots, and pickles into small cubes.
- Stir and enjoy!
Stir the veggies and onions to combine and season with salt, black pepper, and olive oil to taste. Serve and enjoy!
Beet Salad (Vinaigrette) – Frequently Asked Questions:
The name comes from the French word vinaigrette, meaning a dressing of oil and vinegar. While the Eastern European version doesn’t always include vinegar, it’s inspired by the same concept—vegetables dressed simply with oil and tangy notes.
Yes! In fact, it tastes even better after a few hours in the fridge as the flavors meld together. Just store it in an airtight container and refrigerate. It usually keeps well for up to 3–4 days.
Yes, both add tang and crunch. If you prefer a milder flavor, use pickles; if you like more zest, go for sauerkraut. Some recipes even use both.
Absolutely. It’s full of fiber, vitamins, and antioxidants from the beets and other vegetables. Since it’s dressed with oil instead of mayonnaise, it’s lighter than many other traditional salads.
It pairs wonderfully with hearty dishes like rye bread, roasted meats, fish, or other cold appetizers.
More Salad Recipes you will Enjoy!
If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.
Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.
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!
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
Most Recent Recipes:
