Beet And Potato Vinegret Salad Recipe

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Beet And Potato Vinegret Salad
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  1. Cook beets and carrots together and potatoes separately, because they are cooking faster.
  2. All veggies should be cooked through but not mushy.
  3. Drain water and let veggies cool.
  4. The idea is to cut all ingredients in as uniform way as possible - small dice (see photo).
  5. If you like to preserve each vegetable's natural color, cut beet root first, and pour 1-2 tbsp olive oil on it. Turn to coat. Then add other veggies. Oil will prevent beets from coloring others.
  6. Anyway, chop all veggies in a uniform way and mix together.
  7. Add salt, pepper, oil and vinegar to taste.
  8. Chill for 1-2 hours
  9. Sprinkle fresh parsley over before serving
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 123.45 Kcal (517 kJ)
Calories from fat 13.61 Kcal
% Daily Value*
Total Fat 1.51g 2%
Sodium 593.51mg 25%
Potassium 346.02mg 7%
Total Carbs 24.45g 8%
Sugars 7.45g 30%
Dietary Fiber 4.92g 20%
Protein 2.73g 5%
Vitamin C 15.6mg 26%
Vitamin A 1mg 34%
Iron 1.1mg 6%
Calcium 79.3mg 8%
Amount Per 100 g
Calories 57.55 Kcal (241 kJ)
Calories from fat 6.35 Kcal
% Daily Value*
Total Fat 0.71g 2%
Sodium 276.66mg 25%
Potassium 161.3mg 7%
Total Carbs 11.4g 8%
Sugars 3.47g 30%
Dietary Fiber 2.29g 20%
Protein 1.27g 5%
Vitamin C 7.3mg 26%
Vitamin A 0.5mg 34%
Iron 0.5mg 6%
Calcium 37mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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