Russian Vinegret Salad

 

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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
  1. 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.

  2. 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.

  3. 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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