Vinaigrette / Ukrainian Beet Salad
A vibrant Ukrainian beet salad with potatoes, carrots, and pickled veggies that’s bright, earthy, and naturally plant-based!
Servings: 8
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
- 3 large Yukon Gold Potatoes
- 3 large Beets
- 6 large Carrots
- 1 cup Dill Pickles Diced
- 1 Red Onion Diced
- 1 cup Peas I used frozen sweet peas
- 1 cup Sauerkraut
- 1 bunch Fresh Dill Coarsely chopped
- ¼ cup Sunflower Seed Oil If you cannot find, you can substitute olive oil
- 1½ tsp Sea Salt
- ½ tsp Fresh Black Pepper
Instructions
- Preheat the oven to 375℉. Line a large baking sheet with parchment paper or a silicone baking mat.
- Peel the carrots, but leave the potatoes and beets unpeeled. Also, cut the beets in half. Place vegetables onto your baking sheet, with the cut side of the beets down, and cover the veggies with tin foil, sealing the pan tightly.
- Bake your veggies in the oven until they are fork tender. It should be about 25 minutes for carrots, up to 45 minutes for potatoes, and beets. Depending on how large your beets are, they can take closer to an hour.
- While the veggies are cooking, dice the pickles and red onion into pea-sized pieces. You want everything in this salad to be about the same size. I know this sounds silly, but it just tastes better when everything is diced small and the same size. Add your onion and pickles to a large mixing bowl.
- Also, thaw and dry your peas. Once dry, add the peas to your mixing bowl.
- Once the veggies are done, remove them from the oven and cool completely. After the veggies have cooled, dice the carrots into pea-sized pieces. Then peel the potatoes and beets and dice them into pea-sized pieces. Then add the diced veggies to the mixing bowl.
- Chop your dill and also add to your bowl, along with the sauerkraut, oil, salt, and pepper. Toss all ingredients together until well combined and refrigerate for an hour before serving to allow the flavors to come together.
- Store leftovers in the fridge for up to 5 days.