Vinegret beetroot potato salad drizzled by vinaigrette dressing.

Ruby Red Vinegret Salad

Say hello to Vinegret Salad, my go-to dish for potlucks, picnics, and parties! Packed with vibrant, healthy ingredients, this hearty multicolored sensation is an absolute crowd-pleaser. As a fan of make-ahead options, I love that it’s not only easy to prepare but also irresistibly delicious. This vegan salad is a medley of potatoes, beets, carrots, and pickled vegetables, offering a symphony of bold and robust flavors. It’s not just a salad; it’s a celebration of colors and tastes that never fails to impress. Bring it to your next gathering, and watch it disappear as everyone falls in love with this wholesome, delightful creation!

Vinegret beetroot potato salad drizzled by vinaigrette dressing.

What’s unique about this Recipe?

  • Hearty Dinner Salad: Elevate your salad game with a dish that’s not just a side but a satisfying dinner option.
  • Genuine Vegan Delight: Packed with a variety of root vegetables, this recipe is a true celebration of plant-based goodness.
  • Wholesome Nutrient Boost: Loaded with fermented vegetables and cabbage, it’s not just a salad; it’s a nutrient-rich powerhouse.
  • Impressive Standalone Meal: Move beyond sides—this salad is so robust and filling; it’s a meal in itself, making any dining experience memorable.
  • Fridge-Friendly Delight: Even better the second day!

Grocery and Pantry List

Vinegret beetroot potato salad ingredients.
  • Potatoes: Potatoes are an essential part of the salad and serve as a base. Use waxy potatoes to ensure that they don’t fall apart during cooking. The potatoes are cooked with the skin on until firm – but knife can pierce through.
  • Carrots: Use fresh or frozen carrots. If using fresh ones, choose thick carrots (with thicker core) that can be diced. Alternatively you can use frozen diced carrots for this salad.
  • Beetroots: Dark red beetroots are the best option. Use beets that are the same size. You can cook the beets stovetop but also bake. In both cases you want to leave the skin on.
  • Sauerkraut or pickled vegetables: You need some kind or fermented or pickled vegetable. The authentic choice is the sauerkraut but the pickled vegetables like ttoo also can be used, especially cucumbers, cabbage, and carrots.
  • Red kidney beans: Any kind of beans you like. Beans add texture and nutritional value. If you like to use dry beans remember to pre-soak and cook in advance. The canned beans are easy alternative.
  • Red wine vinegar:
  • Fresh herbs: Parsley and scallions are the best choice since they are available year around.
  • Dijon mustard: Using Dijon mustard helps the dressing to emulsify. It acts as a bonding agent between vinegar and oil. 
  • Oil: Using olive oil is always the best option. However, sometimes I will use a combination of grapeseed and olive oil.
  • Salt: The amount of salt will depend on your preferences and dietary restrictions. I like to use pink Himalayan salt.

Time Required:

  • 20-60 minutes: To cook the root vegetables.
  • 20 minutes: Chop the vegetables.
  • 60 minutes: To chill the salad.

Special Tools to Use:

  • Knife or vegetable chopper

Recipe Steps at a Glance

This Vinegret salad recipe can be broken down into the following steps:

  • Cooking the vegetables
  • Chopping the vegetables 
  • Making the dressing and assembling the salad

Step-by-step: How to Make

Step 1: Prepare the vegetables

Wash and scrub the potatoes, carrots, and beets, leaving the skins on.

Place the potatoes on the bottom of the pan. Pour cold water enough to cover the potatoes. Lay the carrots on top of the potatoes. Carrots will take shorter amount of time to cook so you need easy access. Once the water start boiling add a tablespoon of salt. Check for doneness after 15 minutes. Remove the carrots and let them cool before peeling.

To check for doneness use a paring knife to pierce though the potatoes and carrots. They should feel firm but easy to pierce.

Remove the potatoes and let them cool before peeling them.

Place the beetroots in the ovens-proof pan, pour a small amount of water, and cover with foil. Bake in 350° F (180°C) oven for an hour until they pass the piercing test.

For the best and saturated color bake the beets in the oven with a small amount of water. This technique will steam and bake at the same time.

Step 2: Chop vegetables for the salad

Peel and cube all the vegetables.

Chop the pickled vegetables, mixing them with the potatoes and carrots. I use the Cuisinart Vegetable and Fruit box Chopper that has “large dice” and “small dice” blades. I use the large one for potatoes and small one for carrots and beets.

Rinse and drain the red kidney beans before adding them to the mix.

Season with salt and pepper, drizzle with olive oil, and mix thoroughly.

Taste and adjust the seasoning.

Finally, add chopped green scallions and parsley for a refreshing finish.

Step 3: Putting the salad together

Whisk the mustard, salt, pepper, and vinegar together until all combined. Slowly pour and whisk in the oil until the dressing is emulsified.

In a large salad bowl, combine all the components for the salad.

Toss the salad with the dressing and serve.

Best Way to Serve

  • Salad can be served as a dinner salad
  • Serve as a salad dish
  • Serve with spicy mustard for additional kick
  • Serve instead of ordinary potato salad
Beetroot potato salad in a glass bowl and serving plates.

Tips and Wisdom from Cafe Osharak

  • Preserve Vegetable Integrity: Keep the vegetable peels on to ensure a firm texture and prevent excessive flavor release.
  • Intensify Beet Flavor: Roast beets for a rich and intense flavor. Use an oven-proof dish, add a bit of water, cover with foil, and bake until fork-tender.
  • Perfectly Cooked Potatoes: Avoid overcooking potatoes. They should be firm but easily pierced with slight resistance. Let them cool completely before cubing.
  • Timing Matters: If preparing in advance, add fresh parsley and scallions just before serving for maximum freshness.
  • Mind Your Salt: Be conservative with salt initially, considering the saltiness of sauerkraut or pickles. Adjust after the dressing has soaked in.
Beetroot potato salad in a glass bowl and serving plates.

More Recipes to Try From Cafe Osharak

If you try out this recipe, we would be delighted to hear from you. Share your thoughts in the comments below and let us know how it turned out for you. Your feedback is important to us, and we’re always excited to learn if you found the recipe delicious and straightforward to prepare. Additionally, if you have any creative variations or ideas to enhance the recipe, we welcome your suggestions. We appreciate your support and look forward to hearing from you!

More plant based recipes. More Mediterranean and Middle East recipes. More dessert recipes.

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Pickled Vegetables

Ruby Red Vinegret Salad

This vegan salad is a medley of potatoes, beets, carrots, and pickled vegetables, offering a symphony of bold and robust flavors. It's not just a salad; it's a celebration of colors and tastes that never fails to impress. Bring it to your next gathering, and watch it disappear as everyone falls in love with this wholesome, delightful creation!
Print Recipe
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Vinegret beetroot potato salad drizzled by vinaigrette dressing.
Prep Time:30 minutes
Cook Time:1 hour
Chilling:1 hour
Course
Salad
Cuisine
Armenian

Ingredients

  • 3-4 potatoes cooked, diced
  • 2 carrots cooked, diced
  • 2 beets cooked, diced
  • 1 can can red kidney beans rinsed, drained
  • 1/2 cup sauerkraut or pickled vegetable schopped
  • 3 tablespoon scallions and parsley chopped
  • 1 teaspoon mustard
  • 2 tablespoon red wine vinegar
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

Prepare the Vegetables:

  • Wash and scrub the potatoes, carrots, and beets, leaving the skins on.
  • In a cooking pot, place unpeeled potatoes and carrots, cover with cold water, add 1 tablespoon of salt, bring to a boil, then lower the heat and simmer for 15 minutes.
  • Check for doneness by piercing with a paring knife; they should be firm yet easy to pierce.
  • Remove carrots and cool before peeling.
  • Remove potatoes and let them cool before peeling.
  • Place beetroots in an oven-safe pan, add a small amount of water, cover with foil, and bake at 350°F (180°C) for an hour or until they pass the piercing test.

Chop Vegetables for the Salad:

  • Peel and cube all vegetables.
  • Chop pickled vegetables and mix them with potatoes and carrots.
  • Use a vegetable and fruit box chopper for efficiency.
  • Rinse and drain red kidney beans before adding to the mix.
  • Season with salt and pepper, drizzle with olive oil, and mix thoroughly.

Taste and adjust the seasoning.

  • Finally, add chopped green scallions and parsley for a refreshing finish.
  • Prepare the Mustard Vinaigrette:
  • Whisk together mustard, salt, pepper, and vinegar until well combined.
  • Slowly pour and whisk in the oil until the dressing is emulsified.

Assemble the Salad:

  • In a large salad bowl, combine all the components for the salad.

Toss and Serve:

  • Toss the salad with the prepared Mustard Vinaigrette.
  • Serve and enjoy this flavorful and tangy salad!

Notes

Notes Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Don’t peel the vegetables. This will insure they stay firm and not release too much of the flavor.
  • Roast the beats for their rich and intense flavor. Using an oven-proof dish bake the beets with a little bit of water , covered with foil until fork tender.
  • Don’t overcook the potatoes. You want the potatoes still to have some firmness, yet easy to pierce with a skewer with slight resistance.
  • Let the potatoes completely cool down before cubing them.
  • If you are making the salad ahead of time, hold off putting the fresh parsley and scallion in just before serving.
  • Use salt on a conservative basis here. Depending how much sauerkraut or pickles you used and how salty those are, you might need to add salt after the dressing is fully soaked in.
  • If you are making the salad ahead of time, hold off the addition of parsley and scallions. Add the herbs just before serving.

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 524mg | Potassium: 824mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3412IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg
Servings: 6
Calories: 251kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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