Russian Vinegret Salad
Russian Vinegret Salad
Prep Time
12 mins
Cook Time
40 mins
Resting time
15 mins
Total Time
52 mins
Course:
Salad
Cuisine:
Fasting Food, Vegan, Vegetarian
Servings: 6
Calories: 179 kcal
Ingredients
- 2 beets
- 2 potatoes
- 1 carrot
- 1 cup sauerkraut or quickly marinated shredded cabbage
- 1 cup green peas from a can or any white beans
- 1 1/2 cup pickles
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 1 tbsp chopped green onion
- Pinch of caraway seeds
- salt and pepper to taste
- 2 tbsp sunflower seed oil
- 1 tbsp white vinegar if prefer more on a sour side
Instructions
-
Wash the beets, dry with a paper towel, and wrap with foil (seal well). Bake for 40 min at 375*, turn off the oven and let rest inside for 10-15 min. Cooldown before handling. Peel.
-
Put potatoes and carrot (all with the skins) into a pot with cold water. Bring to a boil, cover and cook for 30 min. Drain and let cool. Peel off the skin.
-
Chop potatoes, carrots, beets, and pickles into tiny cubes. Mix all ingredients, add oil (vinegar if using), and salt/pepper. Sprinkle with chopped greens and serve.
Nutrition Facts
Russian Vinegret Salad
Amount Per Serving
Calories 179
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 503mg22%
Potassium 524mg15%
Carbohydrates 25g8%
Fiber 11g46%
Sugar 6g7%
Protein 9g18%
Vitamin A 1897IU38%
Vitamin C 7mg8%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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