This traditional Ukrainian dish is highly popular during Lent before Christmas. You can make it with vinaigrette dressing to justify the name, but most family recipes just use oil.
There are a few different versions of this salad. You can use green peas instead of beans and sauerkraut instead of pickles. You can roast, boil or steam the vegetables. The recipe down here is my favourite version.
Soak beans overnight.
Preheat oven to 400˚F.
Wash and dry beetroot, potatoes and carrots. Wrap each vegetable in a foil. Roast for 45 to 55 minutes. Check with a knife for doneness. You may remove the carrot first because its roasting time is shorter.
Meanwhile, cook your beans. You can use canned if you wish.
Let everything cool down, and then peel the veggies.
Dice beetroot, potatoes, carrot and pickles into 1/4-inch pieces. Finely chop the onion. Mix everything, season with salt and pepper and dress with oil. Don’t be shy. Flavorful oil such as camelina or sunflower (make sure it’s unrefined) really makes a difference. It gives your dish that rustic and cosy feeling.
You can serve it independently or make a healthy bowl adding cooked grains and leafy greens.
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Ukrainian “Vinaigrette” salad
Traditional Ukrainian vegan dish.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hour 10 minutes
- Yield: 3-4 servings 1x
- Category: Salad
- Cuisine: Ukrainian, Russian, Vegan, Vegetarian
Ingredients
Scale
- 1/2 dried beans of your choice such as Pinto or Cranberry
- 1 medium beetroot
- 2 small potatoes
- 1 medium carrot
- 1 small purple onion
- 3 medium pickles
- salt and pepper to taste
- flavorful oil for dressing (unrefined sunflower or camelina oil)
Instructions
- Soak beans overnight.
- Preheat oven to 400˚F.
- Wash and dry beetroot, potatoes and carrots. Wrap each vegetable in a foil. Roast for 45 to 55 minutes. Check with a knife for doneness. You may remove the carrot first because its roasting time is shorter.
- Meanwhile, cook your beans. You can use canned if you wish.
- Let everything cool down, and then peel the veggies.
- Dice beetroot, potatoes, carrot and pickles into 1/4-inch pieces. Finely chop the onion. Mix everything, season with salt and pepper and dress with oil*.
Notes
Don’t be shy. Flavourful oil such as camelina or sunflower (make sure it’s unrefined) really makes a difference. It gives your dish that rustic and cosy feeling.
You can substitute green peas for beans and sauerkraut for pickles.
Nutrition
- Calories: 187
- Sugar: 5.5g
- Sodium: 625mg
- Fat: 2.1g
- Saturated Fat: 0.3g
- Carbohydrates: 35.2g
- Fiber: 7.6g
- Protein: 7.5g
- Cholesterol: 1mg
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