5 from 1 vote
Vinegret-Beet-and-Potato-Salad-Gluten-Free-Vegan
Russian Vinaigrette Salad - Vinegret {Gluten-Free, Vegan}
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Russian Vinaigrette Salad also known as Vinegret is made with boiled carrots, beets, potatoes and Israeli pickles. Both gluten-free and vegan this salad is crispy and refreshing.

Course: Appetizer, Dinner, Lunch, Salad
Cuisine: gluten free, Healthy, Russian
Servings: 8
Calories: 143 kcal
Author: Vicky Berman
Ingredients
  • 3 carrots
  • 4 medium red potatoes
  • 2 small beets greens cut off
  • 4 large Israeli pickles
  • handful green onion
  • few tablespoons olive oil or mayonnaise vegan mayo for vegan version for the dressing
Instructions
  1. Add carrots and potatoes to a small pot (making sure everything is submerged) and bring to a boil. Reduce heat to low and simmer 15-20 minutes until soft when pierced with a fork. Drain and let cool in cold water.
  2. In a separate small pot cover the beets with water, bring to a boil, reduce heat and simmer for 40 minutes or until beets are soft when pierced with a fork. Drain and let cool in cold water.
  3. Once beets, carrots and potatoes have cooled, peel them and cut each into small cubes.
  4. Cut the Israeli pickle into small cubes as well.
  5. Mix everything together in a large bowl. Add salt to taste.
  6. Serve sprinkled with fresh green onion using olive oil or mayonnaise as a dressing.
Nutrition Facts
Russian Vinaigrette Salad - Vinegret {Gluten-Free, Vegan}
Amount Per Serving
Calories 143 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 335mg 14%
Potassium 654mg 19%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 4g
Protein 2g 4%
Vitamin A 77.9%
Vitamin C 14.3%
Calcium 3.5%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.