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    Home » Recipes » Ukrainian

    Ukrainian Beet Salad (Vinegret)

    Published: Apr 19, 2022 · Modified: Jul 6, 2022 by Nataliia

    Jump to Recipe Print Recipe

    Learn how to make this vibrant and nutritious Ukrainian beet salad. The combination of cooked beets, carrots, potatoes, peas, pickles, and green onions dressed in olive oil will create this colorful and delicious Vinegret salad.

    Close up overhead shot of a spoon with vibrant vinegret salad and the rest of the salad in the background.
    Jump to:
    • 🥗What is Vinegret salad
    • ⭐Why you will like this Ukrainian beet salad
    • 📋Ingredients
    • 🔪How to make Ukrainian Vinegret salad
    • 🍽Recommended Equipment
    • ♨️Top tip
    • 👪Serving
    • 🌡️Storing
    • 💭Common questions
    • 🥘Other delicious Ukrainian recipes
    • 📖 Recipe
    • 💬 Comments

    🥗What is Vinegret salad

    Vinegret salad is a traditional Ukrainian beet salad that is made with boiled vegetables, pickles or sauerkraut, and sometimes beans. It is usually dressed with some sunflower or other oil, pepper, and salt.

    This salad is usually vegan but sometimes cooked chicken or fish can be added. 

    Today, I will share with you my family's vinegret salad recipe. It is healthy, delicious and very easy to make. 

    Overhead shot of beets with other veggies salad in a large clear glass bowl.

    ⭐Why you will like this Ukrainian beet salad

    • it is vegan, filling, and nutritious. The steamed vegetables are a great source of dietary fiber, essential vitamins, and minerals.
    • It is very affordable and easy to make. The longest part is boiling vegetables. 
    • This salad can be great as an appetizer salad or even a beautiful picnic salad.
    • It will look very beautiful on your dinner table. 

    📋Ingredients

    All ingredients on a white bakcground to make ukrainian beet salad.
    • Beets: I used medium beets as one of the main ingredients for this salad. If you decide to cook your beets in instant pot, I have the detailed recipe here. 
    • Carrots: fresh medium size carrots
    • Potatoes: yellow or golden potatoes are the best for this recipe. Chose waxy potatoes as they do not fall apart after cooking. 
    • Water: you will need water to boil the vegetables and some for cooking the peas in the microwave. 
    • Pickles: dill pickles are the best for this salad.
    • Frozen Peas: I used frozen peas, but canned ones or even fresh peas will work well in this recipe.
    • Green Onions: traditionally, yellow or red onion is used to make vineget. I am a little bit sensitive to raw onions, so I used green ones 
    • Fresh Parsley: this ingredient is optional but fresh parsley always adds a nice fresh flavor.
    • Olive Oil: use good quality extra virgin olive oil or sunflower seed oil.
    • Salt and Black Pepper: finish this salad with some salt and black pepper. Remember not to add too much salt, since pickles will add a good amount of sodium.

    See ingredients quantities in the recipe card.

    🔪How to make Ukrainian Vinegret salad

    Collage of pictures wit hstep by step instructions on how to make the recipe.

    Wash the Vegetables - Wash and scrub beets, carrots, and potatoes to get rid of any dirt. Do not peel them. 

    Cook The Vegetables - In a large pot, add beets and pour enough water to fully cover the beetroot. In a second pot, add carrots and potatoes and add water as well. Boil in medium meat until the fork inserted goes in easily. It will take around 1 hour for the beets, 30 minutes for the potatoes, and 20 minutes for the carrots. 

    Cool and Peel the Vegetables - Take the cooked vegetables out of the hot water, let them cool down until safe to handle. Peel the beets, carrots and potatoes and set them aside to cool down for a little bit longer. 

    Cook the Peas - in a small bowl, add frozen peas and ½ cup of water. Microwave on high for 2 minutes until boiling. After that, let the peas cool down. 

    Chop and Dice - now, chop beets, carrots, potatoes, and pickles into ½-1 inch cubes. Dice green onions and parsley. Add all chopped ingredients and the peas to the salad bowl.

    Dress the Salad - add olive oil, salt, and black pepper, and mix the salad gently to combine. 

    🍽Recommended Equipment

    This recipe requires no special equipment. I am sure you will have everything you need in your kitchen to make this recipe.

    -Two pots

    -Knife and cutting board

    -Salad bowl 

    -Measuring spoons and a cup

    ♨️Top tip

    If you do not want to wait forever to cook the beets, use your instant pot to do it. You can also buy already cooked beets at the grocery store. 

    👪Serving

    We love this Ukrainian beetroot salad all year round as a side dish, appetizer, light lunch, or a picnic salad. 

    This beet salad is light but filling, so it can be served as it is long with some fresh bread. 

    Serve it with grilled chicken, steak, or even as a side for your favorite sandwich. 

    Vibrant beet salad in a clear glass bowl

    🌡️Storing

    transfer the leftover to the airtight glass container with the lid and store in the fridge for about 3-5 days. Serve cold or chilled. 

    Thank you for stopping by! If you liked this recipe, please take a moment to give it a 5-star rating.

    💭Common questions

    • Can I add meat to this beet salad?

    You can always add some diced chicken to this beet salad, but traditionally, it is always vegan. If you want extra protein I recommend adding canned beans instead of meat.

    • Can I use a different dressing?

    Yes, Italian dressing or balsamic vinaigrette will work well in this recipe. But this salad is so rich in different flavors, that good quality olive or sunflower oil with some salt and black pepper are truly the best. 

    🥘Other delicious Ukrainian recipes

    Ukrainian lazy cabbage rolls

    Baked stuffed bell peppers

    Ukrainian borscht recipe

    Duck in oven bag

    📖 Recipe

    Close up overhead shot of a spoon with vibrant vinegret salad and the rest of the salad in the background.

    Ukrainian Beet Salad (Vinegret)

    Nataliia
    Learn how to make this vibrant and nutritious Ukrainian beet salad. The combination of cooked beets, carrots, potatoes, peas, pickles, and green onions dressed in olive oil will create this colorful and delicious Vinegret salad.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr 20 mins
    Cook Time 25 mins
    Total Time 1 hr 45 mins
    Course Appetizer, Salad, Snack
    Cuisine Ukrainian
    Servings 4
    Calories 202 kcal

    Equipment

    • 2 large pots
    • 1 cutting board
    • 1 measuring spoons set

    Ingredients
      

    • 2 medium beets
    • 3 medium carrots
    • 2 medium potatoes
    • 7 cups water or more as needed to boil vegetables
    • 5 small pickles or ½ cup chopped
    • 1 cup frozen peas or canned (drained)
    • ½ cup water
    • 2-3 green onions
    • 5 fresh parsley twigs
    • 2 Tablespoons olive oil
    • ¼ teaspoon salt or by taste
    • ¼ teaspoon black pepper

    Instructions
     

    • Wash raw vegetables very well, scrubbing off any dirt. Place carrots and potatoes together in one pot, and beets in the second pot. Fill the pots with enough water to fully cover the vegetables.
    • Set the pots on stove, cover and bring to boil. Keep boiling on medium heat. The beets will take around 1 hour, carrots 20 minutes and potatoes about 30 minutes until fully cooked. *See notes below.
    • Take the cooked vegetables out of the water and place on a plate. Let cool down until safe to handle. Using the knife, peel beets, carrots and potatoes. Let them cool down for about 15 minutes more.
    • In a small bowl add frozen peas and about ½ cup of water. Microwave for 1-2 minutes until water starts boiling. Drain water and set aside to cool down.
    • Dice cooked vegetables into half to one-inch cubes and add them to your salad bowl. Dice pickles, chop green onions and fresh parsley. Add all chopped ingredients to the bowl. Add cooked peas.
    • Dress with olive oil, salt and black pepper. Eat right away or refrigerate for later.

    Notes

    *to check if the vegetables are ready, insert the fork. If it goes in easy, the vegetables are cooked.
    *pull the carrots out in about 20 minutes or until cooked. They will be done faster than potatoes.
    *use canned peas instead of frozen ones.
     

    Nutrition

    Serving: 1cupCalories: 202kcalCarbohydrates: 31.1gProtein: 2.8gFat: 6.8gSodium: 453mg
    Keyword beet salad, beetroot, ukrainian beet salad, vinegret
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Elena De Bello

      May 12, 2022 at 7:35 pm

      It is not just Ukrainian, but Russian and Belarusian. Basically it is a Soviet era salad. The same as Olivie.

      Reply
      • Sava's Kitchen

        May 12, 2022 at 9:25 pm

        It is, I agree! Also a lot of ways and variations of making these dishes 🙂

        Reply
      • Debra Culp

        May 30, 2022 at 7:34 pm

        Every year we go to Pennsylvania for my Mother n law's family reunion, her Parents were immigrants from Poland. I love the Polish meals. I am going to fish this Beet Salad to take to the Reunion this summer. My Mother n law is gone now, there are only 4 left now out of 13 children.

        Reply
        • Sava's Kitchen

          May 31, 2022 at 7:17 pm

          Hi Debra. I am glad you found this recipe to make for your reunion with keeping in mind your family's Polish roots. I am sure everyone will love it.

          Reply
    2. Tatyana Golyansky

      May 15, 2022 at 3:58 pm

      5 stars
      Wish I could buy the most amazing roasted sunflower oil we used to buy at Ukranian farmers markets. I am from Belarus and make vinegret quiet often

      Reply
      • Sava's Kitchen

        May 15, 2022 at 4:05 pm

        Hi Tatyana, I feel the same way. I miss that amazing and so flavorful sunflower oil so much too. Back in Ukraine, my grandma used to rent an hour or two at the oil press facility to bring her own harvested sunflower seeds to make oil for us. It was the best.

        Reply
    3. Carmel Hookham

      May 25, 2022 at 11:31 am

      Hi Natalia, I am so pleased to find your recipes. I will be making the beetroot and vegetable salad for two Ukranian guests.

      Reply
      • Sava's Kitchen

        May 25, 2022 at 3:58 pm

        Hi Carmel! Thank you so much. It is so nice of you to be making this salad for your Ukrainian guests, they will be very pleased.

        Reply
    4. Carmel Hookham

      May 25, 2022 at 11:33 am

      5 stars
      Easy to follow, and so delicious 😋.

      Reply
      • Sava's Kitchen

        May 25, 2022 at 4:00 pm

        Thank you so much. It is one of our favorites.

        Reply

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    Hi there, I'm Nataliia. I am a content creator behind Sava's Kitchen. Here, you will find a lot of healthy family-friendly recipes. My focus is to create versatile nutritious recipes that taste great and are easy to make. Learn more about me by clicking below!

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